Name: Lemon Rice Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 cup olive oil -; 1/3 cup white wine vinegar -; 1 garlic clove, minced -; 1 to 2 teaspoons grated lemon zest -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Rice Salad

1. 1 cup olive oil -

2. 1/3 cup white wine vinegar -

3. 1 garlic clove, minced -

4. 1 to 2 teaspoons grated lemon zest -

5. 2 teaspoons sugar -

6. 1 teaspoon Dijon mustard -

7. 1/2 teaspoon salt -

8. 6 cups cooked long grain rice -

9. 2 cup cooked wild rice -

10. 2 cups diced seeded cucumbers -

11. 2/3 cup thinly sliced green onions -

12. 1/4 cup minced fresh parsley -

13. 1/4 cup minced fresh basil or 1 tablespoon dried basil -

14. 1/2 teaspoon pepper -

15. 1/2 cup chopped pecans, toasted -

How to cook deliciously - Lemon Rice Salad

1. Stage

For dressing, place first 7 ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.

2. Stage

Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.