8 c. cooked rice (hot)
1 red pepper, thin julienne sliced
1 green pepper, thin julienne sliced
1 med. purple onion, diced
6 scallions, finely sliced
1 c. dried currants
1 pkg. frozen peas, thawed
1/2 c. pitted black olives, chopped
1/4 c. parsley, chopped
1/2 c. chopped dill
Salt and pepper

VINAIGRETTE: (1 1/2 cups):

1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1 tsp. sugar
Ground pepper
Minced parsley
1/2 c. olive oil

Transfer rice to a mixing bowl and pour vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasonings.

Serve immediately or cover and refrigerate. Return to room temperature before serving.