Lemon rice salad

 
                              Lemon Rice Salad
 
 Recipe By     : TASTE OF HOME - FEB/MARCH 1996
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Rice                             Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           vegetable or olive oil
      1/3  cup           white wine vinegar
    1      clove         garlic -- minced
    1      teaspoon      lemon peel -- grated
    2      teaspoons     sugar
    1      teaspoon      Dijon mustard
      1/2  teaspoon      salt
    6      cups          long grain rice -- cooked
    2      cups          wild rice -- cooked
    2      cups          seeded cucumbers -- diced
      2/3  cup           green onions -- thinly sliced
      1/4  cup           fresh parsley -- minced
      1/4  cup           fresh basil or 1 Tbls dried --  
                         minced
      1/2  teaspoon      pepper
      1/2  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.                                             
                                                             
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -