Side Pannel
Rice, Asparagus and Cucumber Salad
Rice, Asparagus and Cucumber Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
DRESSING
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
GARNISH
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 :)
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
GARNISH
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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