Prepare the Garlic Vinaigrette; set aside.

In a large bowl, combine rice, sweet pepper, artichokes, red onion, raisins, and capers. Stir vinaigrette and drizzle over rice mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens. If you like, garnish with basil.

In a small bowl, whisk together 1/2 cup canola oil or safflower oil; 1/3 cup snipped fresh Italian (flat-leaf) parsley; 1/4 cup white wine vinegar; 3 tablespoons snipped fresh dill or 2 teaspoons dried dillweed; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed; 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed; and 2 cloves garlic, minced. Use immediately or cover and store in the refrigerator for up to 3 days. Makes about 3/4 cup. Makes 6 servings.

In a small bowl, whisk together 1/2 cup canola oil or safflower oil; 1/3 cup snipped fresh Italian (flat-leaf) parsley; 1/4 cup white wine vinegar; 3 tablespoons snipped fresh dill or 2 teaspoons dried dillweed; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed; 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed; and 2 cloves garlic, minced. Use immediately or cover and store in the refrigerator for up to 3 days. Makes about 3/4 cup.

To cook rice, place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well. In a medium saucepan, bring 2 cups water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and let cool about 15 minutes. Makes 3 cups.