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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.