Ingredient

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

Direction

1. For dressing, place first 7 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.
2. Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.