rice, asparagus and cucumber salad

Ingredients

• Servings: 6
• 1 3/4 cups water
• 1 cup long-grain white rice
• 1 pound thin asparagus spears, trimmed and cut into 1 inch
• 1 1/2 cups english cucumber - peeled, seeded and chopped
• 3 green onions, chopped
• 2 tablespoons dijon mustard
• 1 tablespoon white sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon dry mustard
• 2 1/2 tablespoons vegetable oil
• 1/4 cup chopped fresh dill weed
• 4 heads butter lettuce

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• 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.
• 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.
• whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. cover salad and dressing separately. refrigerate until chilled.
• pour dressing into salad and season with salt and pepper. line large bowl with lettuce and mound salad in bowl. garnish with dill sprigs.