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Lemon and rice don’t seem to go together. Just like I didn’t really see the whole bacon/maple frosted doughnut thing. Or the chocolate dipped potato chip craze. But once you try it, you “get it.” And, once you try this salad, I know you will enjoy it.
I like this salad for its fresh taste and wholesome ingredients. I also like recipes that require lots of ingredients so it seems like you “made” something rather than being able to taste the individual ingredients.
Lemon Rice Salad
- 8 cups cooked brown and wild rice (Rice Select Royal Blend Texmati Brown and Wild Rice with Soft Wheat and Rye)
- 1/3 cup olive oil
- 2 tablespoons vinegar
- 1 garlic clove, minced
- 2 teaspoons grated lemon peel
- 2 teaspoons sugar
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon salt
- 2 cups mini cucucumbers, diced
- 2 green onions, diced
- 1/4 cup fresh parsley
- 1 tablespoon dried basil (or 1/4 cup fresh basil)
- 1/2 teaspoon pepper
- 1/2 cup toasted pecans
Cook rice according to package directions (you will need about 2 1/2 cups dry rice to get 8 cups cooked rice.) Combine next 7 ingredients in a small bowl, whisk until well blended. Add remaining ingredients and rice; toss to coat. Refrigerate overnight. (This recipe makes a LOT so you can easily cut it in half for a family of four. You can also adjust the added oil, vinegar, and other seasonings to taste. It’s not a recipe that you have to be precise in order to get a good outcome.)
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