6 c. cooked long-grain white rice
1 (8 or 10 oz.) pkg. Birdseye tiny frozen peas, cooked 1/2 suggested time
3 to 4 scallions, chopped, including 1/2 green tops
1/2 c. coarsely chopped parsley

DRESSING:

8 tbsp. olive oil
2 tbsp. balsamic vinegar
1/8 tsp. salt
Ground black pepper to taste
Optional: 1/2 c. pitted black olives, sliced

Prepare the dressing first, so that it can be poured over the rice as soon as rice is cooked and ready (to avoid sticking).

Blend all ingredients gently to avoid smushing the peas.

Chill for at least three to four hours before serving.

This is a great cold accompaniment to any summer entree. The mix of cool green and white colors is especially pleasing on a hot summer evening. I have never served it for guests without someone asking me for the recipe - a true endorsement of its appeal!