Shelly's Recipe

HIGHWAY RICE

Category: Rice/Risotto

Vinaigrette
2 tbsp prepared Dijon-style mustard
1/2 cup red wine vinegar
2 tsp sugar
1 tsp salt and pepper
Mince parstly, to taste
1 cup olive oil

Rice
8 cups hot cooked rice, as follows: 2 1/2 cups wild rice, long grain white rice and brown rice

1 green and red bell pepper, finley chopped
1 medium red onion, finley chopped
6 green onions, chopped
2 shallots, finely chopped
1/2 cup pitted imported black olives, thinly sliced
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
Salt and pepper, to taste
1 (10 oz) pkg frozen peas, thawed, drained and squeezed dry

Whisk vinaigrette ingredients together until blended. Combine cooked rices in a mixing bowl and pour in the vinaigrette. Toss and cool to room temperature. Add the remaining ingredients and toss. Can be served immediately or cover and refrigerate up to 3 hours. Serve at room temperature. Serves 10-12