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Rice, Asparagus and Cucumber Salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Delicious chilled rice salad with asparagus, cucumber, and green onion tossed in a refreshing dill mustard vinaigrette. Perfect for a light and flavorful meal.
Ingredients:
  • 1.75 cups water
  • 1 cup long-grain white rice
  • 1 pound thin asparagus spears, trimmed and cut into 1 inch
  • 1.5 cups English cucumber - peeled, seeded and chopped
  • 3 green onions, chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
  • 0.5 teaspoon dry mustard
  • 2.5 tablespoons vegetable oil
  • 0.25 cup chopped fresh dill weed
  • 4 heads butter lettuce
Instructions:
  • In a medium saucepan, bring 1 3/4 cups of water to a boil. Stir in the rice and let it return to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, approximately 20 minutes. Fluff with a fork and transfer to a bowl. Allow to cool to room temperature.
  • Blanch asparagus in a pot of salted boiling water for just 1 minute until tender, then cool in cold water. Cut into 1-inch pieces and combine with cucumber, green onions, and rice.
  • Combine the mustard, sugar, vinegar, dry mustard, oil, and chopped dill in a bowl and whisk until well mixed. Cover the salad and dressing separately, then refrigerate until chilled.
  • Drizzle dressing over salad and sprinkle with salt and pepper. Arrange lettuce in a large bowl and heap salad on top. Finish with a garnish of fresh dill sprigs.

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