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 could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 323 calories, 8g of protein, and 7g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 52 people found this recipe to be flavorful and satisfying. A couple people really liked this side dish. A mixture of vegetable oil, sugar, cucumber, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Users who liked this recipe also liked Lettuce, Apple, and Cucumber Salad with Fennel and Walnuts, Cajun Shrimp and Marinated Cucumber Salad, and Cucumber and Cannellini Bean Side Salad.

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