Rice And Vegetable Salad
|Hot cooked rice||8 Cup (128 tbs)|
|Vinaigrette||2 Cup (32 tbs) (Our Favorite)|
|Sweet red pepper||1 , stemmed, cored and cut into thin julienne|
|Green pepper||1 , stemmed, cored and cut into thin julienne|
|Purple onion||1 Medium, peeled and diced|
|Scallions||6 , cleaned and finely sliced (Green Onions)|
|Dried currants||1 Cup (16 tbs)|
|Shallots||2 , peeled and finely diced|
|Frozen peas||10 Ounce, thawed and blanched in boiling salted water for 3 minutes (1 Package)|
|Pitted black olives||1⁄2 Cup (8 tbs), finely chopped (Preferably Imported)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh dill||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice.
Cool to room temperature.
Add remaining ingredients and toss thoroughly.
Taste, correct seasoning, and add additional vinaigrette if you like.