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Recipe Rice, Asparagus and Cucumber Salad (Salad)
Home Cooking Recipes
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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