Best Rice Asparagus And Cucumber Salad Recipes

Rice, Asparagus and Cucumber Salad image

Provided by Barrett

Time 1h40m

Yield 6

Number Of Ingredients 12

1 ¾ cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 ½ cups English cucumber - peeled, seeded and chopped
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
½ teaspoon dry mustard
2 ½ tablespoons vegetable oil
¼ cup chopped fresh dill weed
4 heads butter lettuce

Steps:

In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g

Rice, Asparagus and Cucumber Salad image

Yield Serves 8

Number Of Ingredients 12

1 3/4 cups water
1 cup long-grain white rice
1 pound asparagus, trimmed, cut into 1-inch pieces
1 1/2 cups diced English hothouse cucumber
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
2 1/2 tablespoons vegetable oil
1/4 cup chopped fresh dill
Butter lettuce and fresh dill sprigs

Steps:

Bring 1 3/4 cups water to boil in medium saucepan. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.
Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.