Lemon Wild Rice Salad
|Long grain and wild rice pilaf mix||12 Ounce (Two 6 Ounce Packages)|
|Marinated artichokes||6 Ounce (1 Jar)|
|Firm ripe tomatoes||1 Pound, rinsed, cored, and coarsely chopped|
|Red bell pepper||1⁄2 Pound, rinsed, stemmed, seeded, and coarsely chopped (1 Piece)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Drained capers||3 Tablespoon|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
1. Cook rice until tender to bite, according to package directions, then pour into a large bowl.
2. Drain marinade from artichokes into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
3. Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper.