Rice and Vegetable Salad

This recipe was given to me over 20 years ago. I have tweaked it to my liking over time. You can substitute the rice for quinoa, farro, kamut or barley. Beets or shredded red cabbage go well and add more color.

Makes 10-12 large servings

Ingredients

8 cups hot cooked brown rice (or whole grain of choice- I like short grain brown rice as opposed to long in this recipe or a mix of barley and quinoa)

1 1/2 cup vinaigrette (recipe below)

1 red pepper, stemmed, cored and thinly julienned or chopped

1 yellow pepper, stemmed, cored and thinly julienned or chopped

1 medium sized red onion, peeled and diced

6 scallions finely diced

1 cup dried currants

2 shallots peeled and finely diced

2 cups of green of choice (spinach or kale or beet greens) in thinly sliced strips

1 10 ounce package frozen peas

1/2 cup pitted sliced kalamata olives

1/4 cup chopped Italian parsley

1/2 cup chopped fresh dill

salt and pepper to taste

Vinaigrette Recipe

makes 1 cup (rice salad recipe calls for 1 1/2 cups)

1 tablespoon dijon mustard

4 tablespoons red win vinegar

1 teaspoon unrefined sugar or sweetener of choice

1/2 teaspoon salt

1/2 teaspoon pepper

1/4-1/2 cup olive oil

a bit of fresh parsley minced

Instructions

1) Transfer rice to mixing bowl and pour 1/2 vinaigrette into rice. Toss. Cool to room temperature.

2) Add remaining ingredients and toss thoroughly.

3) Serve at room temperature