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.

Jul 20, 2024