Rice, asparagus and cucumber salad

Yield: 8 Servings

Measure Ingredient
2 cups Water
1 cup Long-grain white rice
1 pounds Asparagus, trimmed and cut
\N \N Into 1 inch pieces
1 large Cucumber, trimmed and
\N \N Chopped
1 \N Bunch green onions, trimmed
\N \N And sliced
2 tablespoons Dijon mustard
1 tablespoon Sugar
1 tablespoon White-wine vinegar
½ teaspoon Dry mustard
4 tablespoons Olive oil
⅓ cup Fresh dill
\N \N Salt and pepper to taste
\N \N Butter lettuce
\N \N Fresh dill
\N \N 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 :) Posted to MM-Recipes Digest V4 #094 by Jessica Wildes <jessann@...> on Apr 05, 1997

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