Rice, Asparagus and Cucumber Salad

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Rice, Asparagus and Cucumber Salad Ingredients

2 c Water	1 tb Sugar
1 c Long-grain white rice	1 tb White-wine vinegar
1 lb Asparagus, trimmed and cut	1/2 ts Dry mustard
Into 1 inch pieces	4 tb Olive oil
1 lg Cucumber, trimmed and	1/3 c Fresh dill
Chopped	Salt and pepper to taste
1 Bunch green onions, trimmed	GARNISH
And sliced	Butter lettuce
DRESSING	Fresh dill
2 tb Dijon mustard	Small cherry tomatoes

Instructions for Rice, Asparagus and Cucumber Salad

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 on Apr 05, 1997

Main Ingredient: RiceCuisine: Uncategorized

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