Ingredients
| 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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Instructions
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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