Asparagus, Rice And Cucumber Salad Recipe
Servings: 1
Ingredients
- 900 ml water
- 2 c. long grain rice
- 1 kg asparagus, trimmed of woody stems
- 1 lrg continental cucumber, diced
- 6 x spring onions, finely sliced
- 3 Tbsp. dijon mustard
- 1 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 tsp dry mustard
- 4 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh minced dill
- 2 Tbsp. fresh minced parsley
Directions
- Heat the water to boiling in a large pot, adding salt to taste. Meanwhile, rinse the rice in a colander or possibly sieve till the water runs clear. Add in the rice to the boiling water. Cover the pan and reduce the heat to low, allowing the rice to simmer for 20 min or possibly till the water has all been absorbed. Fluff the rice up with a fork and set aside.
- Steam, microwave or possibly boil the asparagus till just tender and bright green, about 2 min then refresh the asparagus under cool water. Set aside.
- Whisk together the mustard, sugar, vinegar, dry mustard and oil till the mix is thick, adding salt and pepper to taste.
- Add in the asparagus, diced cucumber and spring onions to the rice and toss well.
- Add in the dressing and herbs then toss thoroughly till all the ingredients are well mixed.
- Serve on assorted lettuce leaves if you like.
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