Lemon Rice And Vegetable Salad Recipe
Ingredients
1 cup vegetable or olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon peel
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cups cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted
Directions
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.
In a large bowl, combine long grain and wild 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.
In a large bowl, combine long grain and wild 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.
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