Artichoke-rice salad

Ingredients Salad 1 cup uncooked regular long-grain white rice 2 cups water 1/4 cup chopped fresh parsley 4 medium green onions, chopped (1/4 cup) 1 small red bell pepper, chopped (1/2 cup) 1 can (14 oz) artichoke hearts, drained, cut into fourths Lemon Vinaigrette 1/4 cup vegetable oil 1 tablespoon grated lemon peel 3 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, finely chopped Directions 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.