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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup vegetable or olive oil
1/3 cup white wine vinegar
1 clove garlic, minced
1 tsp. lemon peel, grated
2 tsp. sugar
1 tsp. dijon mustard
1/2 tsp. salt
6 cups cooked long grain rice
2 cups cooked wild rice
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 tbsp. dried basil
1/2 cup chopped pecans, toasted
1/2 tsp. pepper
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Directions:
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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.
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