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
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 22 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 131.9mg||5 %|
|Potassium 114.7mg||3 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 27.4g|
|Protein 2.7g||4 %|
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Calories per serving: 146
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