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 |
DRESSING
GARNISH
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 :)