Flagship Purple Rice Salad With White Vinaigrette

Photo provided by chef DON BERGERONFlagship Purple Rice Salad With White Balsamic Vinaigrette combines Blanca Isabel Purple Rice with yellow squash and bell pepper, evoking the colors of LSU. Show caption
Photo provided by chef DON BERGERONFlagship Purple Rice Salad With White Balsamic Vinaigrette combines Blanca Isabel Purple Rice with yellow squash and bell pepper, evoking the colors of LSU.

Flagship Purple Rice Salad With White Vinaigrette

Serves 4 to 6. Recipe is by chef Don Bergeron.

For the White Balsamic Vinaigrette:

1/2 cup white balsamic vinegar

1/4 cup fresh lemon juice

1 tbl. Dijon mustard

1 tsp. salt

1/2 tsp. fresh-ground black pepper

1/2 tsp. granulated garlic

1 cup extra-virgin olive oil

For the rice:

33/4 cups water

2 cups purple raw rice

2 tsp. salt

1/2 cup green onions, sliced

1/2 cup toasted sliced almonds

1/2 cup golden raisins

1/2 cup sliced cherry tomatoes

1/2 cup sliced purple onions

1 cup sliced yellow bell peppers

1 cup diced yellow squash

1 cup sliced fresh mushrooms

2 tbls. chiffonade of fresh basil

1 to 11/2 cups White Balsamic Vinaigrette

1. In a medium heavy-bottomed pot, bring the water to a boil. Add rice and salt. Bring back to a low simmer, cover tightly, and cook rice for 20 minutes. When rice is cooked, fluff with a fork and allow to cool completely on a cookie sheet.

2. Place rice in a bowl and add remaining ingredients and the vinaigrette. Toss together well. This should be made two hours to a day ahead .