Vegetable Rice Salad - cooking recipe

Ingredients

8 c. hot cooked rice
1 1/2 to 2 c. Our Favorite Vinaigrette
1 sweet red pepper (thin strips)
1 green pepper (thin strips)
1 medium size purple onion, diced
6 scallions
1 c. diced currants
2 shallots
1 (10 oz.) box frozen peas, thawed
1/2 c. black olives, finely chopped
1/4 c. Italian parsley
1/2 c. chopped fresh dill
salt and pepper to taste

Preparation

Blanch peas for 3 minutes in boiling salt water.
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 serving.