Rice~ Asparagus & Cucumber Saladrice, salads 2 cup water 1 cup long-grain white rice 1 lb asparagus, trimmed and cut 1 into 1 inch pieces 1 large cucumber, trimmed and 1 chopped 1 bunch green onions, trimmed 1 and sliced ----DRESSING---- 2 tablespoon dijon mustard 1 tablespoon sugar 1 tablespoon white-wine vinegar 1/2 teaspoon dry mustard 4 tablespoon olive oil 1/3 cup fresh dill 1 salt and pepper to taste ----GARNISH---- 1 butter lettuce 1 fresh dill 1 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 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 :) |
