8 c. cooked rice
2 c. Vinaigrette, any kind
1 red pepper, cut in julienne
1 green pepper, cut in julienne
1 med. purple onion, diced
6 scallions, finely sliced
1 c. currants
2 shallots, diced
1/2 c. black pitted olives, chopped
1/4 c. parsley, chopped
1/2 c. dill, chopped

Transfer rice to a mixing bowl and pour Vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, adjust seasoning and add additional Vinaigrette if you like. Refrigerate up to 4 hours. Serve at room temperature. Serves 10.