Lemon rice salad
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vegetable or olive oil |
| ⅓ | cup | White wine vinegar |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Lemon peel; grated |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Salt |
| 6 | cups | Long grain rice; cooked |
| 2 | cups | Wild rice; cooked |
| 2 | cups | Seeded cucumbers; diced |
| ⅔ | cup | Green onions; thinly sliced |
| ¼ | cup | Fresh parsley; minced |
| ¼ | cup | Fresh basil or 1 tbls dried; |
| Minced | ||
| ½ | teaspoon | Pepper |
| ½ | cup | Chopped pecans; toasted |
Directions
In a jar with tight-fitting lid, combine the first 7 ingredients; shake well. In a large bowl, combine long grain and wide rice; add dressing and toss. Cover and refrigerate overnight. Add the cucumbers, green onions, parsley, basil and pepper; mix well. Chill for 2 hours. Fold in pecans just before serving.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.