Rice And Vegetable Salad - cooking recipe

Ingredients

2 pkg. Near East brand long grain and wild rice pilaf, cooked or 8 c. hot cooked rice
1 1/2 to 2 c. vinaigrette dressing
1 sweet red pepper, stemmed, cored and cut into thin julienne (may substitute chopped tomato)
1 medium size purple onion, peeled and diced
6 scallions (green onions), cleaned and finely sliced
1 c. dried currants (may substitute raisins)
2 shallots, peeled and finely diced (optional)
1 (10 oz.) pkg. frozen peas, thawed and blanched in boiling salted water for 3 minutes
1/2 c. pitted black olives, finely chopped
1/4 c. chopped parsley (omit if using Near East rice)
1/2 c. chopped fresh dill or 2 rounded Tbsp. dry
salt and freshly ground pepper to taste

Preparation

Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice; toss thoroughly.
Cool to room temperature.
Add remaining ingredients and toss thoroughly.
Taste, correct seasoning and add additional vinaigrette if you like.
Serve immediately or cover and refrigerate up to 4 hours.
Return to room temperature before servings.
Makes 8 to 10 portions.