Lemon Rice Salad Recipe
Lemon Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This refreshing salad is wonderful served year-round. I have taken it to potluck suppers and made it for family barbecues, picnics and dinner parties. People seem to enjoy the combination of flavors in this dish. I like that it can be made ahead and still taste like I really fussed. -Margery Richmond, Lacombe, Alberta
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

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. Yield: 16 servings (3/4 cup each).
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.
Originally published as Lemon Rice Salad in Taste of Home February/March 1996, p29

  • 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
  1. 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.
  2. Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving. Yield: 16 servings (3/4 cup each).
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.
Originally published as Lemon Rice Salad in Taste of Home February/March 1996, p29

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