Lemon Rice Salad

Name: Lemon Rice Salad
Prep time: 25 min
Total time: 25 min
Yield: 16 servings (3/4 cup each).
Ingredients: 1 cup olive oil; 1/3 cup white wine vinegar; 1 garlic clove, minced; 1 to 2 teaspoons grated lemon zest; 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

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
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

Directions

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.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Reviews

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Average Rating:

justmbeth

Jan 7, 2019

I left off the pecans, which probably didn't make much of a difference. This was a good alternative to a hot rice side dish. I liked the flavors. I made only a half recipe for 4 of us and we had plenty of leftovers.
marbea

Oct 27, 2018

This a family favorite, and we love fresh lemon and squeeze the juice into the rice mix after I zest it, we think it brightens it just a bit more.