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8 cups hot cooked rice
1 1/2 to 2 cups Our Favorite Vinaigrette (recipe follows)
1 sweet red pepper, stemmed, cored and cut into thin julienne
1 green pepper, stemmed, cored and cut into thin julienne
1 medium size purple onion, peeled and diced
6 scallions (green onions), cleaned and finely sliced
1 cup dried currants
2 shallots, peeled and finely diced
1 package (10 ounces) frozen peas, thawed and blanched in boiling
salted water for 3 minutes
1/2 cup pitted black olives, finely chopped
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and freshly ground black pepper, to taste
1. Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette
into rice. Toss thoroughly. Cool to room temperature.
2. Add remaining ingredients and toss thoroughly. Taste, correct
seasoning, and add additional vinaigrette if you like.
3. Serve immediately, or cover and refrigerate up to 4 hours. Return
to room temperature before serving.
8 to 10 portions.
Our Favorite Vinaigrette
1 tablespoon prepared Dijon-style mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
minced parsley and/or snipped fresh chives, to taste
1/2 cup olive oil
1. Measure mustard into a bowl. Whisk in vinegar, sugar, salt,
pepper and herbs to taste.
2. Continue to whisk mixture while slowly dribbling in olive oil
until mixture thickens. Adjust seasoning to taste. Cover until ready
to use (vinaigrette is best if made just before it is to be used.)
If necessary, whisk again before serving.
1 cup.
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