Lemon Rice Salad

• 1 cup vegetable
• olive oil
• 1/3 cup white wine vinegar
• 1 clove garlic, minced
• 1 tsp. lemon peel, grated
• 2 tsp. sugar
• 1 tsp. dijon mustard
• 1/2 tsp. salt
• 6 cups cooked long grain rice
• 2 cups cooked wild rice
• 2 cups seeded cucumbers, diced
• 2/3 cup green onions, thinly sliced
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh basil
• 1 tbsp. dried basil
• 1/2 cup chopped pecans, toasted
• 1/2 tsp. pepper

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

vegetable, olive oil, white wine vinegar, clove garlic, lemon peel, sugar, dijon mustard, salt, long grain rice, rice, seeded cucumbers, green onions, fresh parsley, fresh basil, basil, pecans, pepper

Taken from www.foodgeeks.com/recipes/3226 (may not work)