Lemon Rice Salad

Submitted by Juenessa

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 16-18

ingredients

• 1 cup vegetable oil or 1 cup olive oil
• 1⁄3 cup white wine vinegar
• 1 garlic clove, minced
• 1 -2 teaspoon grated lemon peel
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 6 cups cooked long-grain rice
• 2 cups cooked wild rice
• 2 cups diced seeded cucumbers
• 2⁄3 cup thinly sliced green onion
• 1⁄4 cup minced fresh parsley
• 1⁄4 minced fresh basil or 1 tablespoon dried basil
• 1⁄2 teaspoon pepper
• 1⁄2 cup chopped pecans, toasted

directions

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!

Reviews

[Chrissyo]

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.

 

[Mommy Diva]

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.