Rice, Asparagus and Cucumber Salad

Name: Rice, Asparagus and Cucumber Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams thin asparagus spears, trimmed and cut into 1 inch; 4 heads butter lettuce; 2 Tbsps Dijon mustard; 1 teaspoons dry mustard; 156 grams English cucumber - peeled, seeded and chopped; 12 grams chopped fresh dill weed; 3 green onions, chopped; 3 Tbsps vegetable oil; 414 milliliters water; 185 grams long-grain white rice; 1 Tbsp white sugar; 1 Tbsp white wine vinegar

Rice, Asparagus and Cucumber Salad requires about 1 hour and 40 minutes from start to finish. One serving contains 323 calories, 8g of protein, and 7g of fat. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, sugar, water, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

In a medium saucepan, bring 1 3/4 cups water to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Rice