Rice~ asparagus & cucumber salad
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Rice~ asparagus & cucumber salad
  Rice    Asparagus    Salad    Cucumbers  
Last updated 6/12/2012 1:20:25 AM. Recipe ID 52147. Report a problem with this recipe.
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      Title: Rice~ asparagus & 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

MMMMM--------------------------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

MMMMM--------------------------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 :)
 




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Recipe ID 52147 (Apr 03, 2005)

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