• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rice, Asparagus and Cucumber Salad

  • Recipe Submitted by on

Category: Rice, Salads

 Ingredients List

  • 2 c Water
  • 1 c Long-grain white rice
  • 1 lb Asparagus, trimmed and cut
  • Into 1 inch pieces
  • 1 lg Cucumber, trimmed and
  • Chopped
  • 1 Bunch green onions, trimmed
  • And sliced


2 tb Dijon mustard
1 tb Sugar
1 tb White-wine vinegar
1/2 ts Dry mustard
4 tb Olive oil
1/3 c Fresh dill
Salt and pepper to taste

Butter lettuce
Fresh dill
Small cherry tomatoes

To cook rice, bring 2 cups of water to a boil in a medium saucepan on high
heat. Add rice and cover. Immediately reduce heat to a low simmer. Simmer
covered for 16 minutes. Remove lid and fluff rice with a fork and allow to
cool. Meanwhile cook asparagus in a large pot of boiling water until cooked
tender-crisp, about 3 minutes. Drain in colander and immediately run cold
water over asparagus. Drain again. Set aside some of the asparagus tips for
garnish. In a large bowl, combine cooked rice, asparagus, cucumber and
green onion. In a small bowl, combine all dressing ingredients except oil
and dill. Stir ingredients with a fork or whisk. Add oil in a thin stream,
beating constantly. Stir in dill. Taste. Add salt and pepper if needed.
Toss salad with dressing. Taste and adjust seasonings if needed. To serve:
Arrange lettuce on a large platter. Mound rice on top of lettuce and
garnish with dill, reserved asparagus tips and tomatoes.

From The Austin American Statesman typed by jessann :)

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