Chilled Rice Salad with Asparagus and Cucumber
A delightful combination of cooked asparagus, diced English cucumber, and green onion mixed with long-grained rice, all tossed in a refreshing dill and mustard vinaigrette. The salad is chilled for the perfect summer dish.
Ingredients
| 1 3⁄4 | water |
|---|---|
| 1 | cup long-grain white rice |
| 1 | pound thin asparagus spears, trimmed and cut into 1-inch pieces |
| 1 1⁄2 | English cucumber, peeled, seeded, and chopped |
| 3 | green onions, chopped |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon white sugar |
| 1 | tablespoon white wine vinegar |
| 1⁄2 | teaspoon dry mustard |
| 2 1⁄2 | tablespoons vegetable oil |
| 1⁄4 | cup fresh dill weed, chopped |
| 4 | heads butter lettuce |
Instructions
| 1. | Begin by bringing 1 3/4 cups of water to a boil in a medium saucepan. Add the long-grain white rice, bring back to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice is tender, approximately 20 minutes. Fluff the rice with a fork and transfer to a bowl to cool to room temperature. |
|---|---|
| 2. | In a large saucepan, cook the thin asparagus spears in boiling salted water until tender, for about 1 minute. Drain and rinse the asparagus with cold water, then cut into 1-inch pieces. Add the asparagus, English cucumber, and green onions to the cooled rice. |
| 3. | Prepare the dressing by whisking together Dijon mustard, white sugar, white wine vinegar, dry mustard, vegetable oil, and chopped fresh dill weed. Refrigerate the salad and dressing separately until chilled. |
| 4. | Pour the dressing over the salad and season with salt and pepper. Line a large bowl with butter lettuce leaves and mound the salad in the bowl. Garnish with dill sprigs before serving. |
Published on Jul 20, 2024 by Luminița