Name: Rice, Asparagus and Cucumber Salad
Yield: Serves 8
Ingredients: 1 3/4 cups water; 1 cup long-grain white rice; 1 pound asparagus, trimmed, cut into 1-inch pieces; 1 1/2 cups diced English hothouse cucumber; 3 green onions, chopped; 2 tablespoons Dijon mustard; 1 tablespoon sugar; 1 tablespoon white wine vinegar; 1/2 teaspoon dry mustard; 2 1/2 tablespoons vegetable oil; 1/4 cup chopped fresh dill; Butter lettuce and fresh dill sprigs

Recipe information

Yield
Serves 8

Ingredients

1 3/4 cups water

1 cup long-grain white rice

1 pound asparagus, trimmed, cut into 1-inch pieces

1 1/2 cups diced English hothouse cucumber

3 green onions, chopped

2 tablespoons Dijon mustard

1 tablespoon sugar

1 tablespoon white wine vinegar

1/2 teaspoon dry mustard

2 1/2 tablespoons vegetable oil

1/4 cup chopped fresh dill

Butter lettuce and fresh dill sprigs

Preparation

Step 1
Bring 1 3/4 cups water to boil in medium saucepan. 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 large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.
Step 3
Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.

TagsSalad Rice Rice & Grains Asparagus Vegetable Scallion Onion Root Vegetable Cucumber Dill Herbs & Spices Side Dinner Dairy Free Nut Free Vegetarian Vegan Make Ahead Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes