LEMON RICE SALAD
From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.
Provided by Juenessa
Categories Long Grain Rice
Time 1h5m
Yield 16-18 serving(s)
Number Of Ingredients 15
Steps:
- In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
- In a lare bowl, combine long grain and wild rice; add dressing and toss.
- Cover and refrigerate overnight.
- Add the cucumbers, green onions, parsley, basil and pepper; mix well.
- Chill for 2 hours.
- Fold in toasted pecans just before serving.
- **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
- ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!
Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3
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Tashika Gray
[email protected]This salad is a great make-ahead meal. I like to make it on the weekend and then eat it for lunch throughout the week.
Zana Xailane
[email protected]I love the combination of flavors in this salad. The lemon and herbs really complement each other.
Lauren T
[email protected]This salad is a great way to use up leftover rice and vegetables. It's also a healthy and delicious option for lunch or dinner.
Chukwuebuka Stephen
[email protected]I would recommend this salad to someone who is looking for a light and refreshing meal. It's also a good option for a potluck or picnic.
usman malik250
[email protected]Overall, this salad was just okay. It wasn't bad, but it wasn't anything special either.
Tord Eddsworld
[email protected]This salad was missing something. I added some diced avocado and it really improved the flavor.
Elvin Ramirez
[email protected]I found the rice to be a bit undercooked. I would recommend cooking it for a few minutes longer.
TADISSO AKELE
[email protected]This salad was a bit too lemony for my taste. I would recommend using less lemon juice or adding some honey to balance out the flavor.
Mathew Johnson
[email protected]I added some grilled chicken to this salad and it was a delicious and healthy dinner. I'll definitely be making this again.
Thapelo Presley
[email protected]This salad is a great make-ahead lunch option. I like to pack it for work and it always hits the spot.
Muhammet Haliloğlu
[email protected]I've made this salad several times now and it's always a favorite. It's a great way to use up leftover rice and vegetables.
Olorato Bw
[email protected]This salad was a hit at my potluck! Everyone loved the unique flavor combination and the bright colors.
Jack Pyuliti
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a big fan of rice salads, but this one was really flavorful and refreshing.
Yehia Wahid
[email protected]This was a great recipe! It was easy to follow and the salad turned out delicious. I will definitely be making this again.
CYNTHIA KIPROP
[email protected]I loved the bright and tangy flavor of this salad. The lemon and herbs really came through, and the rice was fluffy and flavorful.
Areful Islam
[email protected]This lemon rice salad was a refreshing and flavorful dish that was perfect for a light lunch or dinner. The combination of lemon, herbs, and vegetables was delicious, and the rice was cooked perfectly.