Wild Rice Salad

1 cup wild rice
1 can (6 oz.) green peas, drained, or 5 oz. frozen peas, thawed
1 jar (6 oz.) marinated artichoke hearts, drained and quartered
(reserve the marinade)
1/3 cup coarsely chopped green pepper
3 green onions, chopped (white and green parts)
1 cup cherry tomatoes, halved
1/4 cup slivered almonds

Add rice to 2 cups boiling salted water. Stir well, cover, and simmer on low heat for 45 minutes. Drain and cool to room temperature. In a bowl, toss rice, peas, artichoke hearts and marinade, peppers, onions, tomatoes, and half the dressing. Cover and chill until ready to serve, then toss again. Add remaining dressing to taste, and sprinkle with almonds. Serves 8.

Dressing:

1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan cheese, freshly grated
1 Tbsp. 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

Combine ingredients in a jar with a tight-fitting lid, and shake well. Refrigerate until ready to use. Try using less oil, and add dressing just before serving.