Title: Rice, Asparagus and Cucumber Salad
Categories: Salads, Jaw, Rice
Yield: 8 Servings

2 c Water
1 c Long-grain white rice
1 lb Asparagus, trimmed and cut
Into 1 inch pieces
1 lg Cucumber, trimmed and
Chopped
1 Bunch green onions, trimmed
And sliced

----------------------------------DRESSING----------------------------------
2 tb Dijon mustard
1 tb Sugar
1 tb White-wine vinegar
1/2 ts Dry mustard
4 tb Olive oil
1/3 c 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
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