Name: Rice, Asparagus and Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water - 1 ¾ cups; Long-grain white rice - 1 cup; Thin asparagus spears, trimmed and cut into 1 inch - 1 pound; English cucumber - peeled, seeded and chopped - 1 ½ cups; Green onions, chopped - 3; Dijon mustard - 2 tablespoons; White sugar - 1 tablespoon; White wine vinegar - 1 tablespoon; Dry mustard - ½ teaspoon; Vegetable oil - 2 ½ tablespoons; Chopped fresh dill weed - ¼ cup; Butter lettuce - 4 heads

Ingredients for - Rice, Asparagus and Cucumber Salad

1. Water 1 ¾ cups

2. Long-grain white rice 1 cup

3. Thin asparagus spears, trimmed and cut into 1 inch 1 pound

4. English cucumber - peeled, seeded and chopped 1 ½ cups

5. Green onions, chopped 3

6. Dijon mustard 2 tablespoons

7. White sugar 1 tablespoon

8. White wine vinegar 1 tablespoon

9. Dry mustard ½ teaspoon

10. Vegetable oil 2 ½ tablespoons

11. Chopped fresh dill weed ¼ cup

12. Butter lettuce 4 heads

How to cook deliciously - Rice, Asparagus and Cucumber Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.

4 . Stage

Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.