Roasted Red Pepper Rice Salad - cooking recipe

Ingredients

1 3/4 teaspoons salt
2 1/2 cups mixed rice (such as brown, red, and wild rice)
1/3 cup coarsely chopped fresh flat leaf parsley
2 roasted red peppers, seeds removed and cut into 1/2 inch dice
3 scallions, thinly sliced
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

Preparation

Bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt. Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. Remove from heat and let stand, covered, 15 minutes. Transfer to a bowl and let cool slightly. Toss in parsley, roasted peppers, and scallions, for salad.
Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add to salad and toss to coat. Serve at room temperature. (can be made ahead. Cover and chill up to 2 days).