3green onionsboth white and green parts, finely chopped
1/3cupcoarsely chopped red bell pepper
3/4cupfrozen green peasdefrosted
16 oz jar drained marinated artichoke hearts, coarsely chopped (reserve the marinade)
1cupcherry or grape tomatoessliced in half
1/4cuptoasted silvered almonds
2/3cupextra-virgin olive oil
reserved marinade from artichoke hearts jar
1/4cupfreshly grated Parmesan cheese
1/4teaspoonground white pepper
For the Rice
PLACE 2 cups of water and ½ teaspoon of salt into a 1-quart pot with a lid. BRING to a boil.
ADD the 1 cup brown rice/wild rice mixture and STIR well. REDUCE heat to low, cover, and simmer until tender, around 30 minutes. DRAIN any excess liquid from the rice.
For the Dressing
COMBINE oil, vinegar, reserved marinade, Parmesan cheese, sugar, white pepper, dry mustard, paprika, garlic and salt in a jar with a tight-fitting lid. SHAKE well to combine (or whisk ingredients together in a medium-size bowl).
For the Salad
In a large bowl, COMBINE cooked brown rice, green onion, red pepper, peas, artichoke hearts, and tomatoes. ADD half of the dressing. STIR until well combined.
Either SERVE at room temperature or COVER and CHILL for later use. STIR in additional dressing before serving.