Healthy and delicious, this hearty salad is great to serve all year round. Makes a perfect light meal or side dish for anything grilled and it’s great on a buffet table. For the salad 2 cups wild rice, uncooked 1 red bell pepper, diced 1 yellow bell pepper, diced 4-5 spring onions, finely chopped 1 cup green peas, boiled in water for 3-4 minutes 1/2 cup black olives without pits, chopped 1/2 cup black raisins 1 cup parsley, stalks and leaves finely chopped 1 cup dill, stalks and leaves finely chopped For the vinaigrette 3/4 cup extra virgin olive oil 6 Tbsp balsamic vinegar 3 tsp dijon mustard 1 tsp brown sugar 2 Tbsp chives, finely chopped Add rice and 7 cups of salted water in a pot and bring to a boil. Reduce heat and simmer covered for about 45-50 minutes. Drain off any excess liquid and place the rice in a bowl. Pour half the vinaigrette over warm rice mixing thoroughly, then set aside to cool. Combine rice with all the other salad …