Wild Rice and Artichoke Salad

1 cup uncooked wild rice
2 (6 oz.) jars quartered and marinated artichoke hearts, one drained/one undrained
3 medium tomatoes, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 cup sliced mushrooms
1 cup commercial Italian salad dressing

Rinse wild rice thoroughly. Using large saucepan, add rice to 3 1/2 cups water. Bring water to a boil; stir. Reduce heat and simmer, covered, 40-45 minutes or just until kernels puff open. Uncover, fluff with fork. Let rice cool. Drain 1 jar of artichoke hearts. Combine rice, drained artichoke hearts, undrained artichokes hearts, chopped tomatoes, water chestnuts and mushrooms in a large bowl. Pour dressing over vegetable mixture; toss gently. Cover and chill at least 8 hours. Drain before serving. Yield: 8 to 10 servings.