Rice Asparagus And Cucumber Salad Recipes

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RICE, ASPARAGUS AND CUCUMBER SALAD



Rice, Asparagus and Cucumber Salad image

Categories     Salad     Side     Vegetarian     Quick & Easy     Asparagus     Cucumber     Summer     Dill     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.

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