Recipe - Rice Asparagus And Cucumber Salad

2 cup Water
1 cup Longgrain white rice
1 pound Asparagus, trimmed and cut
Into 1 inch pieces
1 lg Cucumber, trimmed and
Chopped
1 Bunch green onions, trimmed
And cut or sliced up

DRESSING
2 tablespoon Dijon mustard
1 tablespoon Sugar
1 tablespoon Whitewine vinegar
One half teaspoon Dry mustard
4 tablespoon Olive oil
1/3 cup Fresh dill
Salt and pepper to taste

GARNISH
Butter lettuce
Fresh dill
Small cherry tomatoes

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
tendercrisp, 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 MMRecipes Digest V4 #094 by Jessica Wildes jessann@texas.net
on Apr 05, 1997