1 (10 ounce) can black olives
1 lemon
2 large English cucumbers, peeled, compressed, and sliced
1 cup red wine vinegar
1 cup white sugar
1 1/2 cups water
1/4 cup fresh sun-dried tomatoes
1/4 cup sliced green bell pepper
1/2 cup diced carrot
2 carrots, diced
Let water drain, and set aside. Prepare homemade dressing according to package directions, stirring gently after each addition of water. In a small bowl, combine olives with salt and vinegar; toss to coat, then spoon into rice, vegetables and stock, to thoroughly combine. Place about 1/2 cup of mixture in a gallon jug, add remaining mixture to that quantity and gently shake to coat.
Garnish with green onion; refrigerate until chilled.
Return vegetable mixture to large bowl and whisk in sugar, water, and a pinch of salt; pour over rice and vegetables just before serving.