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    * Exported from MasterCook *
      Lemon Rice Salad
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 16 Preparation Time :0:00
Categories : Rice Salads
  Amount Measure Ingredient -- Preparation Method




  1 cup vegetable or olive oil
  1/3 cup white wine vinegar
  1 clove garlic -- minced
  1 teaspoon lemon peel -- grated
  2 teaspoons sugar
  1 teaspoon Dijon mustard
  1/2 teaspoon salt
  6 cups long grain rice -- cooked
  2 cups wild rice -- cooked
  2 cups seeded cucumbers -- diced
  2/3 cup green onions -- thinly sliced
  1/4 cup fresh parsley -- minced
  1/4 cup fresh basil or 1 Tbls dried --
minced
  1/2 teaspoon pepper
  1/2 cup chopped pecans -- toasted

In a jar with tight-fitting lid, combine the first 7 ingredients; shake well. In a large bowl, combine long grain and wide rice; add dressing and toss. Cover and refrigerate overnight. Add the cucumbers, green onions, parsley, basil and pepper; mix well. Chill for 2 hours. Fold in pecans just before serving.












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