Asparagus, Cucumber and Rice Salad Recipe
Asparagus, Cucumber and Rice Salad is a unique kind of salad. The usage of rice in making of this dish is the main deal, which makes this salad different from others. As far as the rest of the ingredients are concerned in the preparation of Asparagus, Cucumber and Rice Salad, asparagus and cucumber are used as main items along with other items with distinctive tastes to make it to perfection. This amalgamation of all ingredients in this appetizing salad makes its taste a stand out amongst the rest. If you want to tinkle your taste buds with Asparagus, Cucumber and Rice Salad then try it out by using the recipe given in this guide.
Preparation Time: 40 minutes
Serving Size: 06
Utensils: Medium Saucepan, Fork, Bowl, Large Saucepan & Large Bowl
Ingredients:
– 400ml (14 fl oz) water
– 200g (7 oz) long-grain white rice
– 500g (1 lb) thin asparagus spears, trimmed and cut into 3 cm pieces
– 1/2 large cucumber – peeled, seeds removed and chopped
– 3 spring onions, chopped
– 2 tablespoons Dijon mustard
– 1 tablespoon caster sugar
– 1 tablespoon white wine vinegar
– 1/2 teaspoon mustard powder
– 2 1/2 tablespoons vegetable oil
– small bunch fresh dill, chopped
– salt and freshly ground black pepper, to taste
– 4 heads gem lettuce
Instructions
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1
Take a medium saucepan and boil water in it. After the water gets boiled, add rice to it and reduce the heat to low. Cover the saucepan and cook until water gets absorbed and rice become tender. This process will take about 20 minutes.
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2
Use a fork to fluff the rice afterwards and transfer them to a bowl. Then, leave the rice aside so they can cool down.
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3
Put salt and water in a large saucepan, bring to boil and cook asparagus in it until tender. This process will take about one to two minutes time period.
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4
Then drain the asparagus and rinse it under cold water so it will cool down. When asparagus gets cooled down then cut it into 3 cm pieces. Add cucumber, spring onions and asparagus to rice.
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5
Whisk sugar, mustard, vinegar, dill, oil and mustard powder together then cover the dressing and salad separately. Refrigerate it until it gets chilled.
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6
Decant the dressing into salad and then drizzle it with salt and pepper. Line up the lettuce in a large bowl and then transfer the salad in it. Garnish this delicious salad with dill springs.
 water
- 200g (7 oz) long-grain white rice
- 500g (1 lb) thin asparagus spears, trimmed and cut into 3 cm pieces
- 1/2 large cucumber - peeled, seeds removed and chopped
- 3 spring onions, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon caster sugar
- 1 tablespoon white wine vinegar
- 1/2 teaspoon mustard powder
- 2 1/2 tablespoons vegetable oil
- small bunch fresh dill, chopped
- salt and freshly ground black pepper, to taste
- 4 heads gem lettuceNext%20stop%3A%20Pinterest "Pin It")
