Yield: 6 to 8 servings.
6 cups cooked white rice, hot (about 2 cups uncooked)
1 red bell pepper, cored, seeded, and diced
1 green bell pepper, cored, seeded, and diced
½ red onion, diced, about ½ cup
6 green onions, sliced
1 cup golden raisins
½ cup kalamata olives, pitted and chopped
½ cup fresh parsley, chopped
½ cup fresh dill, chopped
Salt and pepper to taste
½ cup pine nuts, toasted
For Dijon Vinaigrette:
2 tablespoons Dijon mustard
½ cup red wine vinegar
2 teaspoons granulated sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons fresh chives, chopped
½ cup extra-virgin olive oil
For the vinaigrette: Add mustard, vinegar, sugar, salt, and pepper to a mixing bowl. Whisk ingredients together until sugar has dissolved. Add chives, then slowly add olive oil while continuing to whisk. Set aside.
To assemble: Transfer hot rice to a large bowl. Add ¾ of the vinaigrette; toss until rice is well coated. Allow to sit at room temperature.
In a separate bowl, combine peppers, onions, raisins, olives, parsley, and dill.
Add vegetable mixture to rice and toss. Add more vinaigrette if needed. Add salt and pepper to taste. Place salad in a large serving bowl and top with toasted pine nuts. Serve chilled or at room temperature.
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