Rice Asparagus and Cucumber Salad || Gracefult Kitchen

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Rice Asparagus and Cucumber Salad

Salad

This is a tasty rice, asparagus, and cucumber salad recipe with lots of fresh green veggies.

Ingredients

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

Description

Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a 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.
Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.