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Rice, Asparagus And Cucumber Salad

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CATEGORY CUISINE TAG YIELD
Grains American Jaw, Rice, Salads 8 Servings

INGREDIENTS

2 c Water
1 c Long-grain white rice
1 lb Asparagus, trimmed and cut
Into 1 inch pieces
1 Cucumber, trimmed and
Chopped
1 Bunch green onions, trimmed
And sliced
2 T Dijon mustard
1 T Sugar
1 T White-wine vinegar
1/2 t Dry mustard
4 T Olive oil
1/3 c Fresh dill
Salt and pepper to taste
Butter lettuce
Fresh dill
Small cherry tomatoes

INSTRUCTIONS

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

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 235.4mg
Potassium: 590.3mg
Carbohydrates: 19.3g
Fiber: 3.5g
Sugar: 2.3g
Protein: 3.9g


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