Yield: 16 servings
|1 cup||Vegetable or olive oil|
|⅓ cup||White wine vinegar|
|1||Clove garlic; minced|
|1 teaspoon||Lemon peel; grated|
|1 teaspoon||Dijon mustard|
|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;|
|½ cup||Chopped pecans; toasted|
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.