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.