Gazpacho Rice Salad

This looks like a great salad for summer. I'm posting it here so I don't lose it between now and then! I copied this on the back of my checkbook from someplace -- I'm not sure where.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 7  tablespoons extra virgin olive oil
• 1  onion, finely chopped
• 4  garlic cloves, finely chopped
• 1  cup long grain rice
• 1 1⁄2 cups  vegetable stock
• 1 1⁄2 teaspoons dried thyme
• 3  tablespoons sherry wine vinegar
• 1  teaspoon Dijon mustard
• 1  teaspoon clear broth
• 1  red bell pepper, seeded and chopped
• 1⁄2 yellow bell pepper, seeded and chopped
• 1⁄2 green bell pepper, seeded and chopped
• 1  red onion, finely chopped
• 1⁄2 cucumber, peeled, seeded, and chopped
• 3  tomatoes, seeded and chopped
• 2 -3  tablespoons fresh parsley, chopped
•  salt and pepper

• Garnish

• 3  cherry tomatoes, halved
• 12  black olives, pitted and coarsely chopped
• 1  tablespoon  slivered almonds, toasted

Directions

1. Heat 2 tablespoons oil in a large skillet. Add onion and cook 2 minutes. Add 1/2 of the garlic and cool 1 minute more. Add rice and stir to coat 2 minutes. Stir in stock and half the dried thyme. Bring to a boil, season to taste with salt and pepper. Cover and let simmer gently 20 minutes. Let stand, covered, for 15 minutes. Then uncover and cool completely.
2. In a large bowl combine the vinegar, remaining thyme and garlic, mustard, the teaspoon broth, and salt and pepper to taste, and whisk. Gradually whisk in the remaining olive oil.
3. Using a fork, gently fluff rice into dressing. Add vegetables. Toss with dressing and adjust seasonings.
4. Transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds. May be served at room temperature.