Recipe: Lemon Rice Salad with Lemon-Dijon Dressing (using white and wild rice, pecans)

LEMON RICE SALAD

FOR THE DRESSING:
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
FOR THE SALAD:
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 ground black pepper
1/2 cup chopped pecans

In a jar with a tight-fitting lid combine the ingredients for the dressing; 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.

Source: Taste of Home Cooking School Brand Name Cookbook, Spring 2005