Published: by Absolutely Recipes, in the Salad recipes category.
1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 TSPs grated lemon zest
2 TSPs sugar
1 TSP Dijon mustard
1/2 TSP 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
1/2 TSP pepper
1/2 cup chopped pecans, toasted
For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well.
In a large bowl, toss long grain rice and wild rice with dressing.
Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture.
Refrigerate, covered, 2 hours.
Stir in pecans just before serving.
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