This satisfying main dish salad combines the crunch of pepper and the chewiness of rice with a tangy dressing.

Serves 4

Ingredients

1 1/3 cups dry brown rice

1 yellow bell pepper, cut into thin strips

1 small red onion, diced

½ cup small capers, rinsed and drained

½ cup pitted black olives, chopped

4 scallions, thinly sliced

¼ cup chopped fresh parsley

¼ cup chopped fresh dill

2 2/3 cups water

1 tbs. Dijon mustard

3 tbs. red wine vinegar

¼ tsp. sugar or honey

¼ tsp. salt

¼ tsp. freshly ground black pepper or to taste

3 tbs. olive oil

1 red bell pepper, cut into thin strips

1. Put rice and water in a medium saucepan; bring to a boil, cover, and reduce heat to a simmer. Cook until water is absorbed; about 1 hour.
2. Put cooked rice in a medium serving bowl.
3. In a small mixing bowl, whisk together mustard, vinegar, and sugar or honey.
4. Whisk in salt and pepper; then oil.
5. Pour mixture over warm rice and toss well.
6. Adjust seasonings.
7. Add remaining ingredients and toss.
8. Service warm or chilled.