Alice's Rice Salad

Serves 8-10

Susan Halstedt

ingredients

8 cups cooked long grain brown rice (hot)
1 sweet red pepper stemmed, cored and thinly diced
1 green pepper stemmed, cored and thinly diced
1 medium purple onion peeled and diced small
6 scallions thinly sliced
2 shallots, peeled and finely diced
1 cup dried currants
1 package (10 ozs) frozen peas (thawed and blanched in boiling water for 3 minutes
1/2 cup pitted black olives, finely chopped
1/2 cup chopped Italian parsley
1/2 cup chopped fresh dill
Freshly ground pepper to taste

Vinaigrette

1/2 cup olive oil (Bertolli is what I started with. Different olive oil changes the flavor a little)
4 Tbsp. red wine vinegar (I use Progresso)
1 Tbsp. Dijon mustard (Grey Poupon)
1/4 tsp. salt
1/2 tsp. freshly ground pepper
(makes 1 cup)

1
Transfer cooked rice to a mixing bowl and pour 1 cup of vinaigrette into rice. Toss thoroughly and cool to room temperature. Add remaining ingredients and toss thoroughly. Add additional vinaigrette to taste.
2
Serve immediately or refrigerate up to 4 hours. Serve at room temperature.

Source: Frannie Koenig