| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Tasteofhome |
16 |
servings |
INGREDIENTS
| 1 |
c |
Vegetable or olive oil |
| 1/3 |
c |
White wine vinegar |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Lemon peel; grated |
| 2 |
ts |
Sugar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 6 |
c |
Long grain rice; cooked |
| 2 |
c |
Wild rice; cooked |
| 2 |
c |
Seeded cucumbers; diced |
| 2/3 |
c |
Green onions; thinly sliced |
| 1/4 |
c |
Fresh parsley; minced |
| 1/4 |
c |
Fresh basil or 1 tbls dried; |
|
|
Minced |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Chopped pecans; toasted |
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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
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