Confetti Rice Salad

Vinaigrette:

2 teaspoons Dijon mustard

2 teaspoons sugar

Salt and freshly ground pepper

1/2 cup cider vinegar, or to taste

2 tablespoons parsley, chopped

1 cup olive oil

6 cups rice, cooked and hot

1 medium red onion, chopped

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

4 scallions, sliced or green onion tops

1 cup raisins

One 10-ounce package frozen peas, thawed and blanched for 3 minutes

1/2 cup black olives, chopped

1/4 cup parsley, chopped

1/2 cup fresh dill, chopped

1/4 cup fresh mint, chopped

1 large grated carrot

1/2 cup water chestnuts, chopped

Salt and fresh ground pepper to taste

Sunflower seeds, optional

To prepare vinaigrette: Whisk mustard, sugar, salt, pepper, vinegar and 2 tablespoons parsley together in bowl. Slowly drizzle in the oil, whisking constantly until thickened. Season to taste and set aside. Place rice in a bowl and toss with 1 cup of the reserved vinaigrette. Cool to room temperature. Add remaining ingredients and toss thoroughly. Season to taste and add additional vinaigrette, if desired. May refrigerate up to 4 hours. Serve at room temperature.

Serves 12.

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Cajun Country -- New Iberia, Louisiana