Rice, Asparagus and Cucumber Salad

For this rice, asparagus, and cucumber salad recipe, cooked asparagus, diced English cucumber, and green onion are added to long-grain rice and chilled.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 214 Calories

Ingredients

• 1 tablespoon white sugar
• 3 green onions, chopped
• 1 tablespoon white wine vinegar
• 1 cup long-grain white rice
• 2 tablespoons Dijon mustard
• 1 pound thin asparagus spears, trimmed and cut into 1 inch
• 4 heads butter lettuce
• 0.5 teaspoon dry mustard
• 1.75 cups water
• 2.5 tablespoons vegetable oil
• 0.25 cup chopped fresh dill weed
• 1.5 cups English cucumber - peeled, seeded and chopped

Recipe Instructions

Step 1

Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a 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.

Step 2

Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.

Step 3

Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.

Step 4

Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.