Long Grain & Wild Rice Salad

1 1/2 cups long-grain and wild rice mix
2 large celery stalks, diced
2 large carrots, finely diced
12 oz jar marinated artichokes, chopped, with liquid
1/4 cup minced parsley or sliced scallion

1) Bring 4 cups water to a simmer in a saucepan. Stir in the rice mixture, cover, and simmer gently until the water is absorbed, about 35 minutes. If the rice isn't done to your liking, add another 1/2 cup water and continue to simmer until absorbed. Remove the saucepan from the heat and allow to cool, uncovered, to room temperature.
2) Combine the rice with the remaining ingredients in a serving container and toss well. Serve at once or cover and refrigerate until needed.

Review: This was best once it was refrigerated and allowed to "marinate." I didn't chop my artichokes, since I really like the quartered pieces. I also used parsley, instead of scallions. I always have a bunch frozen, which makes it easy to chop. If it's frozen in a roll, you can just "slice" the roll, effectively chopping frozen parsley. It's so easy!