This salad isn't really a salad in that there is nothing green about it, but it can be served hot, room temp or cold and it holds up for days. 

Ingredients

• 2 cups cooked short grain brown rice (I cook mine with a chicken bouillon cube in the broth for extra flavor)
• 1 large shallot, peeled and minced
• 1 teaspoon thyme
• 3 tablespoons oil
• 1 tablespoon fresh lemon juice
• zest of one lemon
• salt and pepper to taste
• 1/4 cup green or black olives, pitted (not kalamata)
• 1/2 cup marinated artichokes, loosely chopped
• 1/2 cup crumbled feta cheese

Directions

Toss the brown rice with the shallots in a large bowl.  In a seperate bowl, whisk together the thyme, oil, lemon juice and zest.  Add to the brown rice mixture and throughouly coat.  Add salt and pepper to taste.  Toss with olives, artichokes and feta.