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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 18 |
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This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta. 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!
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