Rice Salad

This is one of my favorites, since spring 2009 from Martha. I especially love wild rice, avocado and pecans together. Perfect wedding/baby shower food.

Salad:
1 cup uncooked wild rice
Juice of 1/2 lemon
3 green onions, sliced
1/2 red pepper, diced
2 oz. sugar peas, cut into 1 inch pieces
2 ripe avocados, cut into chunks
1 cup toasted pecan halves
Lettuce

Dressing:
2 large cloves garlic, minced
1 tbsp Dijon Mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup rice vinegar
1/3 cup olive oil

Put rice in a strainer and run under cold water, rinse. Place rice in a medium-size saucepan, bring to a rapid boil. Adjust to simmer for 45 minutes. Place a thin towel inside a colander and turn rice into colander; drain. Transfer rice to a bowl and toss with lemon juice; cool.

Add onions, red pepper and sugar peas to rice. Toss with dressing; cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans. Garnish with lettuce. Makes 5-6 servings.

To prepare dressing, combine in a food processor or use a whisk.