| 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
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”