WILD RICES SALAD

2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6 oz) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6 oz) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish

DRESSING:
1 1/3 cup canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 TBS sugar
1 tsp salt
1 tsp celery seed
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 clove garlic, minced

In a 1 quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temp. Just before serving, toss again and taste. Add some of the remaining dressing if desired. Sprinkle with the almonds and serve.