Curry Rice

My mother-in-law Carol gave me this recipe this past weekend - she had used it at Heather's Herbs & Spices-themed shower. I just have to make it to go with the Kabobs we are having this coming weekend at my friend Lyndsey's wedding shower! It was so tasty!

3 pkgs of long grain & wild rice (fast cook)
1/2 cup currants
1 bunch scallions (chopped)
1 red and 1 yellow pepper (chopped)
1/2 cup of honey roasted peanuts

Dressing:

1/2 cup honey
3/4 cup white vinegar
1/4 cup of Canola oil (do not use olive or vegetable oil)
2 tsp curry (or more to taste)
NOTE:  This will make more dressing than needed, but I just like to use the extra as a marinade.
While preparing rice, make dressing. Add a small amount of dressing to the rice while it cools. Once cool, add all ingredients except the peanuts and dressing (that is best added shortly before serving). You may only need to use 1/2 of the dressing, so add a little at a time!