=== RED WINE VINAIGRETTE ===
1 1/2 Tbs Dijon mustard
6 Tbs red wine vinegar
1 1/2 tsp sugar
Salt, to taste
Freshly-ground black pepper, to taste
1 Tbs chopped flat-leaf parsley
3/4 cup extra-virgin olive oil
=== SALAD ===
8 cups hot cooked long grain white rice
1 red bell pepper, cored, seeded,
and cut into 1/4" dice
1 green bell pepper, cored, seeded,
and cut into 1/4" dice
6 scallions, 3" green left on, thinly sliced on
the diagonal
1 cup currants
2 shallots, finely diced
1 package frozen peas - (10 oz), thawed or blanched
in boiling water for 2 minutes
1/2 cup pitted black olives, coarsely chopped
1/2 cup coarsely-chopped fresh dill leaves
1/4 cup chopped flat-leaf parsley
Salt, to taste
Freshly-ground black pepper, to taste


Place the mustard in a small bowl. Whisk in the vinegar, sugar, salt and pepper, and parsley. Whisking constantly, slowly drizzle in the oil and continue whisking until thickened. Set aside. (Makes 1 1/2 cups)
Place the rice in a large bowl and toss it well with 1 cup of the vinaigrette to absorb the flavors while it is hot. Cool to room temperature.
Add the remaining ingredients and toss thoroughly. Adjust the seasonings add more vinaigrette if necessary.
Serve immediately or refrigerate, covered, for up to 4 hours. Serve at room temperature.
This recipe yields 12 servings.
Per serving: 330 calories, 47g carbohydrate, 5g protein, 15g fat, no cholesterol.
Comments: Toss the rice with the vinaigrette while it's warm so it absorbs all the flavors. Prepare the veggies and herbs ahead and toss together the day of serving for the best results. The Red Wine Vinaigrette is a great basic vinaigrette to keep on hand in the fridge. Make it ahead of time and use it all through the week!