Rice, Asparagus and Cucumber Salad

Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.

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

Ingredients

• 1 tablespoon white sugar
• ¼ cup chopped fresh dill weed
• 3 green onions, chopped
• 1 ¾ cups water
• 1 tablespoon white wine vinegar
• 1 cup long-grain white rice
• 2 ½ tablespoons vegetable oil
• 2 tablespoons Dijon mustard
• 1 pound thin asparagus spears, trimmed and cut into 1 inch
• 1 ½ cups English cucumber - peeled, seeded and chopped
• ½ teaspoon dry mustard
• 4 heads butter lettuce

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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