Silver Palate Rice and Vegetable Salad

I’ve had two wedding receptions in five months to accommodate far-flung relatives and complicated logistics. For my second, which was essentially a big cookout, my husband and I prepared the menu ourselves. It needed to be easy and either prepared beforehand or doable on a gas grill.—Denise Shoukas

Serves: 8 – 10

8 cups hot cooked rice
1 1/2 to 2 cups Our Favorite Vinaigrette
1 sweet red pepper, stemmed, cored and cut into thin julienne
1 green pepper, stemmed, cored and cut into thin julienne
1 medium size purple onion, peeled and diced
6 scallions (green onions), cleaned and finely sliced
1 cup dried currants
2 shallots, peeled and finely diced
1 package (10 ounces) frozen peas, thawed and blanched in boiling salted water for 3 minutes
1/2 cup pitted black olives, finely chopped
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
Salt and freshly ground black pepper, to taste

1. Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature.

2. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like.

3. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.