Grate Parmesan cheese or use packaged shredded cheese. In a jar with lid, combine canola oil, vinegar, cheese, sugar, salt, celery seed, pepper, mustard, paprika, and garlic. Shake well to fully mix all ingredients.
Refrigerate dressing until ready to use.
Pour water into 1 quart saucepan. Add pinch of salt and bring water to a boil.
Add rice and stir contents well.
Reduce heat to low setting and allow rice to simmer for 45 minutes. Using a strainer or collander, drain water from rice.
Using a large bowl, combine rice, artichokes, peas, green and red peppers, onions, tomatoes, (if using) reserved marinade, and half of dressing. Stir ingredients together and toss to thoroughly combine and mix well.
Cover salad and chill for at least 2 hours to allow flavors to blend.
Just prior to serving, toss salad to freshen and blend all ingredients. Taste and add remaining dressing if desired.
Garnish with almonds and serve.
Note:Dark colored wild rice requires approximately 45 minutes to cook while light colored wild rice requires about 30 minutes.