Salad with Rice and Vegetables

Vinaigrette:
4 T red wine vinegar
1 T Dijon mustard
1 T sugar
½ t salt
½ t ground pepper
Fresh snipped parsley and/or chive to taste
½ c extra virgin olive oil

Blend with a whisk until emulsified.  Taste and adjust accordingly.

Salad:

8 cups hot cooked rice
2 c vinaigrette dressing
1 c dried currants or raisins
1 red pepper, chopped
1 green pepper, chopped
1 purple onion, diced
6 green onions, thinly sliced
1 10 oz. package frozen peas, blanched in salted water for 3 minutes
½ cup pitted black olives, chopped
¼ c Italian parsley, chopped
½ c fresh dill, chopped
Salt and freshly ground pepper to taste

1.    Put hot rice in large bowl.  Pour 1 ½ c of the vinaigrette over rice.  Toss and allow to cool.
2.    Add remaining ingredients and toss completely.   Taste and season  to your liking.  Serve immediately, or refrigerate.
3.    To this recipe you may add seafood such as shrimp or crab.  If seafood is used, omit the raisins/currants. Chicken may also be added.

Photo Credit © Carolyn Thompson | Dreamstime.com

Tags: currants, rice, Salad, vegetables