Rice and Vegetable Salad

Name: Rice and Vegetable Salad
Yield: 8 to 10 portions
Ingredients: 8 cups hot cooked rice; Salt and freshly ground black pepper, to taste; ½ cup chopped fresh dill; 10 ounces frozen peas, thawed and blanched in boiling salted water for 3 minutes; ¼ cup chopped fresh Italian (flat-leaf) parsley; ½ cup pitted black olives (preferably imported), finely chopped; 1½ to 2 cups Our Favorite Vinaigrette; 1 red bell pepper, stemmed, seeded, and cut into thin julienne; 1 green bell pepper, stemmed, seeded, and cut into thin julienne; 6 scallions (green onions), well rinsed and finely sliced; 1 medium-size red onion, peeled and diced; 1 cup dried currants; 2 shallots, peeled and finely diced

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

8 cups hot cooked rice
1½ to 2 cups Our Favorite Vinaigrette
1</

Vegan

Method

Transfer the rice to a mixing bowl and pour 1½ cups vinaigrette into the rice. Toss thoroughly. Cool to room temperature.
Add the remaining ingredients and toss thoroughly. Taste, correct the seasoning, and add additional vinaigrette if you like.
Serve immediately, or cover and refrigerate for up to 4 hours. Return to room temperature before serving.<