|Uncooked regular long grain white rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Chopped parsely||1⁄4 Cup (4 tbs)|
|Green onions||4 Medium, chopped (1/4 cup)|
|Red bell pepper||1 Small, chopped (1/2 cup)|
|Artichoke hearts||14 Ounce, cut into fourths (drained)|
|Lemon vinaigrette||1 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
1. Cook rice in water as directed on package.
2. In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.