Ingredients
1 cup olive oil1/3 cup white wine vinegar1 garlic clove, minced1 to 2 teaspoons grated lemon zest2 teaspoons sugar1 teaspoon Dijon mustard1/2 teaspoon salt6 cups cooked long grain rice2 cup cooked wild rice2 cups diced seeded cucumbers2/3 cup thinly sliced green onions1/4 cup minced fresh parsley1/4 cup minced fresh basil or 1 tablespoon dried basil1/2 teaspoon pepper1/2 cup chopped pecans, toasted
Preparation
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.
