French Quarter Rice Salad - cooking recipe

Ingredients

1 (6 ounce) package long grain and wild rice blend
1/3 - 2/3 cup vegetable oil
1/3 cup white wine vinegar
1 tablespoon dijon-style mustard
1 garlic clove, minced
1/2 teaspoon Tabasco sauce
2 cups diced cooked chicken (or turkey)
1 large carrot, shredded
1/2 cup raisins
1/3 cup chopped green onion
1/2 cup pecans, toasted

Preparation

Cook rice according to package directions. Cool slightly.
In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well.
Cover; refrigerate 2 to 4 hours to blend flavors.
Just before serving, mix in the pecans.