VINIGARETTE:

2 tbsp. dijon type mustard
1/3 c. red wine vinegar
2 tsp. sugar
1 tsp. fresh ground pepper
1 tsp. salt
1 tsp. chives
1 c. olive oil

Whisk together first six ingredients. Continue to whisk while dribbling oil in slowly, until mixture thickens. Adjust seasonings.

VEGETABLES:

1 (10 oz.) pkg. green peas (prepare according to package I microwaved the peas in the package, no mess)
1 green pepper, diced
1 red pepper, diced
1 med. purple onion, diced
6 scallions, diced (with tops)
2 shallot bulbs, diced
1 c finely chopped black olives
1 c. dried currants
Salt and pepper to taste
8 c. cooked long grain rice

Make vinaigrette, set aside. Boil rice (8 cups, cooked). Mix rice with 1 1/2 cups vinaigrette (while rice is hot). Cool to room temperature. While rice is cooling, prepare vegetables. Mix vegetables with rice mixture, adding more vinaigrette, if needed.

Serve immediately or refrigerate and serve later at room temperature. Keeps well in refrigerator. Be sure when reserving salad to take out of refrigerator in time for it to become room temperature.