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Recipe Rice, Asparagus and Cucumber Salad (Salad)

Home Cooking Recipes
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Required Ingredients:

  • 1 3/4 cups water
  • 1 cup long-grain white rice
  • 1 pound thin asparagus spears, trimmed and cut into 1 inch
  • 1 1/2 cups English cucumber - peeled, seeded and chopped
  • 3 green onions, chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dry mustard
  • 2 1/2 tablespoons vegetable oil
  • 1/4 cup chopped fresh dill weed
  • 4 heads butter lettuce

Preparing/Cooking:

  • In a medium saucepan, bring 1 3/4 cups water to boil.
  • Add rice; return to boil.
  • Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes.
  • Fluff with fork; transfer to bowl.
  • Cool to room temperature.
  • Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute.
  • Drain and rinse with cold water to cool.
  • Cut the asparagus into 1-inch pieces.
  • Add asparagus, cucumber and green onions to rice.
  • Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill.
  • Cover salad and dressing separately.
  • Refrigerate until chilled.
  • Pour dressing into salad and season with salt and pepper.
  • Line large bowl with lettuce and mound salad in bowl.
  • Garnish with dill sprigs.
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