Rice, Asparagus and Cucumber Salad Recipe

Name: Rice, Asparagus and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups water; 1 cup long-grain white rice; 1 pound asparagus, trimmed, cut into 1-inch pieces; 1 1/2 cups diced English hothouse cucumber; 3 green onions, chopped; 2 tablespoons Dijon mustard; 1 tablespoon sugar; 1 tablespoon white wine vinegar; 1/2 teaspoon dry mustard; 2 1/2 tablespoons vegetable oil; 1/4 cup chopped fresh dill; Butter lettuce and fresh dill sprigs

Servings: persons

1 3/4 cups water
1 cup long-grain white rice
1 pound asparagus, trimmed, cut into 1-inch pieces
1 1/2 cups diced English hothouse cucumber
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
2 1/2 tablespoons vegetable oil
1/4 cup chopped fresh dill
Butter lettuce and fresh dill sprigs

1
Bring 1 3/4 cups water to boil in medium saucepan.
2
Add rice; return to boil.
3
Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes.
4
Fluff with fork; transfer to bowl.
5
Cool to room temperature.
6
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
7
Drain.
8
Rinse with cold water to cool; drain well.
9
Add asparagus, cucumber and green onions to rice.
10
Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl.
11
Gradually mix in oil.
12
Add chopped dill.
13
(Can be made 1 day ahead.
14
Cover salad and dressing separately; chill.)
15
Mix dressing into salad.
16
Season with salt and pepper.
17
Line large bowl with lettuce.
18
Mound salad in bowl.
19
Garnish with dill sprigs.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups water, 1 cup long-grain white rice, 1 pound asparagus, trimmed, cut into 1-inch pieces, 1 1/2 cups diced English hothouse cucumber, and more.

Yes, Rice, Asparagus and Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice, Asparagus and Cucumber Salad

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