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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