Italian Rice & Artichoke Salad

The dried tomatoes may still be a little chewy after soaking,
but they will soften up in the salad as it chills.

Makes 4 to 6 servings

Ingredients

1 1/3 cups water
1 (9 oz) package frozen artichoke hearts
1/4 teaspoon salt
2/3 cup long grain rice
3 dried tomatoes
2 tablespoons olive oil or salad oil
2 tablespoons lemon juice
1/4 teaspoon garlic powder or 1 garlic clove, minced
1/4 teaspoon pepper
4 green onions, sliced (1/4 cup)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons grated Parmesan cheese

In a medium saucepan, place the water, artichoke hearts, and salt.  Bring to
boiling.  Stir in the rice. Cover and simmer for 15 to 20 minutes or till rice
is tender.  Meanwhile, in a small bowl soak tomatoes in enough cold water to
cover for 15 minutes.  For dressing, in a screw-top jar combine oil, lemon juice,
garlic, and pepper.  Cover and shake well.  Set aside.  Drain and snip tomatoes.
In a large bowl combine rice mixture, green onion, Parmesan cheese, basil, and
snipped tomatoes. Shake dressing again; pour over the rice mixture.  
Toss to coat.  Cover and chill for 2 to 24 hours.

POINTS:  4.5

PER SERVING:  229 Calories, 9 g Total Fat, 2 g Saturated Fat, 2 mg Cholesterol,
294 mg Sodium, 33 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein