Lemon Rice Salad - cooking recipe

Ingredients

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

Preparation

In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
In a lare bowl, combine long grain and wild 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 toasted pecans just before serving.
**Cook time does not include overnight refrigeration or 2 hours chill time before serving.
***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!