| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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