Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.

Ingredients Nutrition


  1. In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
  2. In a lare bowl, combine long grain and wild rice; add dressing and toss.
  3. Cover and refrigerate overnight.
  4. Add the cucumbers, green onions, parsley, basil and pepper; mix well.
  5. Chill for 2 hours.
  6. Fold in toasted pecans just before serving.
  7. **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
  8. ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!
Most Helpful

This is a good rice salad. I especially liked the lemon zest in the dressing. The toasted pecans added a good contrast to the rice and so did the cucumber. I would recommend that you do deseed the cucumber s Juenessa states. I will be using the recipe throughout summer. Thank you for posting.

Chrissyo October 02, 2007

I made this delicious salad to take to dinner a couple nights ago, but still didn't have my camera back. Sorry! It was inhaled - everyone (other than DH who doesn't like mustard) really enjoyed this - I will definitely make it again. I scaled it down for 4-6 people. Great recipe! Beverage Tag Sept 07.

Mommy Diva September 07, 2007