Rice, Asparagus & Cucumber Salad

servings: 6

Ingredients

• 1-3/4 cups water
• 1 cup long-grain white rice
• 1 pound thin asparagus spears
• 1-1/2 cups English cucumber - peeled, seeded and chopped
• 3 green onions, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar
• 1/2 teaspoon dry mustard
• 2-1/2 tablespoons vegetable oil
• 1/4 cup chopped fresh dill weed
• Lettuce leaves

Directions

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