8 c. hot cooked rice
1 1/2 to 2 c. your favorite vinaigrette dressing
1 sweet red pepper, stemmed, cored and cut into thin julienne
1 green pepper, stemmed, cored and cut into thin julienne
1 med.-size purple onion, peeled and diced finely
6 scallions (green onions), cleaned and sliced
1 c. dried currants
2 shallots, peeled and finely diced
1 pkg. (10 oz.) frozen peas, thawed and blanched in boiling salted water for 3 min.
1/2 c. pitted black olives (preferably imported), finely chopped
1/4 c. chopped Italian parsley
1/2 c. chopped fresh dill
Salt and freshly ground black pepper, to taste

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

2. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like.

3. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving. 8 to 10 portions.