Asparagus, Rice And Cucumber Salad Recipe

Free Recipe Asparagus, Rice And Cucumber Salad

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Asparagus, Rice And Cucumber Salad Recipe

900 ml Water
2 c Long grain rice
1 kg Asparagus; trimmed of woody
; stems
1 lg Continental cucumber; diced
6 Spring onions; finely sliced
3 tb Dijon mustard
1 tb Sugar
2 tb White vinegar
1 ts Dry mustard
4 tb Olive oil
2 tb Fresh chopped dill
2 tb Fresh chopped parsley

Asparagus, Rice And Cucumber Salad Preparation

Heat the water to boiling in a large pot, adding salt to taste. Meanwhile, rinse the rice in a colander or sieve until the water runs clear. Add the rice to the boiling water. Cover the pan and reduce the heat to low, allowing the rice to simmer for 20 minutes or until the water has all been absorbed. Fluff the rice up with a fork and set aside. Steam, microwave or boil the asparagus until just tender and bright green, about 2 minutes then refresh the asparagus under cold water. Set aside. Whisk together the mustard, sugar, vinegar, dry mustard and oil until the mixture is thick, adding salt and pepper to taste. Add the asparagus, diced cucumber and spring onions to the rice and toss well. Add the dressing and herbs then toss thoroughly until all the ingredients are well mixed. Serve on assorted lettuce leaves if desired. Converted by MC_Buster. Per serving: 721 Calories (kcal); 58g Total Fat; (66% calories from fat); 16g Protein; 48g Carbohydrate; 0mg Cholesterol; 616mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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