| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Salads, Jaw, Rice | 8 | Servings |
INGREDIENTS
| 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 | ||
| 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 | ||
| Butter lettuce | ||
| Fresh dill | ||
| Small cherry tomatoes |
INSTRUCTIONS
DRESSING GARNISH 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 :) Posted to MM-Recipes Digest V4 #094 by Jessica Wildes <jessann@texas.net> on Apr 05, 1997
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