Lemon Rice Salad
1 cup 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 cup 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
In a jar with tight-fitting lid, combine the first seven ingredients;
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.
Yield: 16-18 servings.