Italian Rice Salad – Garden & Gun

Ingredients

• 1 medium onion, diced
• 4 tbsp. olive oil, divided
• 1 large clove garlic, minced
• 1 cup long grain white rice
• 1 tsp. salt
• ½ tsp. dried thyme
• ¼ cup dry white wine
• 2 cups good quality vegetable stock
• ¼ cup julienned sun-dried tomatoes
• 2 tbsp. toasted pine nuts
• 1 tbsp. capers
• 1 cup artichoke hearts, quartered (if covered in oil, lightly rinse off)
• ¼ cup nicoise olives, pitted and sliced in half lengthwise
• ¼ cup roasted red peppers, short julienned strips
• ¼ cup hearts of palm, cut into 1/2-inch rounds
• 2 tbsp. fresh basil leaves, julienned
• ½ tsp. lemon zest
• 2 tbsp. fresh squeezed lemon juice
• ½ tsp. freshly ground black pepper
• salt to taste