Lemon Rice Salad (from Toh)
From Elle551 4 years agoIngredients
- Dressing: shopping list
- 1/2 cup olive oil shopping list
- 1/6 cup white wine vinegar shopping list
- 1/2 garlic clove, minced shopping list
- 1/2 to 1 teaspoons grated lemon zest shopping list
- 1 teaspoons sugar shopping list
- 1/2 teaspoon Dijon mustard shopping list
- 1/4t teaspoon salt shopping list
- Salad ingredients: shopping list
- 3 cups cooked long grain rice shopping list
- 1 cup cooked wild rice shopping list
- 1 cups diced seeded cucumbers shopping list
- 1/3 cup thinly sliced green onions shopping list
- 1/8 cup minced fresh parsley shopping list
- 1/8 cup minced fresh basil or 1 tsp dried basil shopping list
- Dash of pepper shopping list
- 1/4 cup chopped pecans, toasted shopping list
How to make it
- 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.
- 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.
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