Artichoke Rice Salad

3 cups hot cooked rice (cooked in chicken broth)
2 jars (6-ounce each) marinated artichoke hearts, drained and coarsely chopped, reserving liquid
1 cup (4 ounces) sliced fresh mushrooms
1/2 cup sliced green onions
1/2 cup chopped red or yellow pepper
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
1 1/2 tablespoons white wine vinegar
Lettuce leaves

Combine hot rice, artichoke hearts, mushrooms, onions, cheese and pepper.

Combine reserved liquid from artichokes and vinegar; shake to combine. Drizzle over salad. Spoon into individual lettuce-lined salad plates.

Makes 6 servings
Source: USA Rice Federation