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Lemon Rice Salad

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    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

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.

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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.

  • Millyqq
    Oct 26, 2018

    No comment left

  • sogacook
    Oct 18, 2007

    No comment left