Brown Rice Salad with Apples and Pecans

1 cup brown or long grain rice
2½ cups water
1 tablespoon vegetable oil
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces
1 celery rib; sliced
4 scallions; thinly sliced
1 cup raisins
1 medium red apple; diced
1 grated rind 1 lemon
3 tablespoons fresh lemon juice
2 garlic cloves; pressed
¼ teaspoon sea salt
Fresh black pepper to taste
⅓ cup olive oil
Green-leaf lettuce (optional)

1. Put rice in medium sauce pan along with water, oil and salt. Cover, bring to a boil and reduce the heat to simmer. Cook for 45 minutes or until the rice is tender and all the water has been absorbed.
2. Meanwhile, combine the pecans, celery, scallions, raisins, apples and lemons rind in a large bowl. In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper and olive oil and shake well.
3. Pour half of this dressing on the apple mixture and toss well.
4. When the rice is done, let cool until just warm. Combine with the fruit mixture and pour on the remaining dressing.
5. Let sit at least 1 hour before serving at room temperature, on a bed of lettuce if desired