Wild Rice Salad

• 2 quarts water
• 1 cup water
• 3 cups wild rice
• 1 (14 ounce) can artichoke hearts
• 1 (10 ounce) package frozen peas
• 1 green bell pepper, chopped
• 1 bunch green onion, chopped
• 1 pint cherry tomatoes, halved
• toasted slivered almonds
• 1 13 cups vegetable oil
• 12 cup white vinegar
• 14 cup freshly grated parmesan cheese
• 1 tablespoon sugar
• 1 teaspoon celery salt
• 1 teaspoon white pepper
• 12 teaspoon dry mustard
• 14 teaspoon paprika
• 1 garlic clove, minced

1. Combine all dressing ingredients in lidded jar and shake well.
2. Refrigerate until ready to use.
3. In large saucepan, heat all water (2 quarts plus 1 cup) and rice to boiling.
4. Reduce heat to low, cover and simmer for 45 minutes.
5. Drain excess liquid from rice.
6. Drain artichoke hearts, reserving marinade.
7. Halve artichoke hearts and add to rice with peas, peppers, green onions, tomatoes, reserved marinade and half the dressing.
8. Toss again and taste.
9. Add some of remaining dressing, if desired.
10. Sprinkle with almonds and served.

water, water, wild rice, hearts, frozen peas, green bell pepper, green onion, cherry tomatoes, almonds, vegetable oil, white vinegar, parmesan cheese, sugar, celery salt, white pepper, mustard, paprika, garlic

Taken from www.food.com/recipe/wild-rice-salad-232642 (may not work)