Yield: 16 servings
| Measure | 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 |
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.