Lemon Rice Salad 1 cup olive oil 1/3 cup white wine vinegar 1 garlic clove, minced 1 to 2 teaspoons grated lemon peel 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 In a jar with tight-fitting lid, combine the first seven ingredients; shake well. In a large bowl, combine long grain and wild 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. Yield: 16-18 servings.
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
