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Rice, Asparagus and Cucumber Salad
SUBMITTED BY:
Barrett
PHOTO BY:
ROYSAPER
"This is a tasty rice salad with lots of fresh green veggies."
RECIPE RATING:
Read Reviews
(27)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
1 Hr 40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 3/4 cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
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
4 heads butter lettuce
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DIRECTIONS
In a medium saucepan, bring 1 3/4 cups water to boil. 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.
Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
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REVIEWS
Reviewed on Nov. 14, 2003 by CDSTALL
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CDSTALL
Nov. 14, 2003
Excellent recipe! Salad was refreshing. I especially liked the range of textures. Will definitely add to my permanent recipe box.
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11 users found this review helpful
Excellent recipe! Salad was refreshing. I especially liked the range of textures. Will...
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Reviewed on Nov. 2, 2003 by MEHRIDITH
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MEHRIDITH
Nov. 2, 2003
My husband loved this - yum! I ommited the cucumbers, and used a spicy, seedy mustard and it was excellent.
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10 users found this review helpful
My husband loved this - yum! I ommited the cucumbers, and used a spicy, seedy mustard and it...
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Reviewed on May 11, 2005 by VREEVE
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VREEVE
May 11, 2005
Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe.
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8 users found this review helpful
Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe.
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Reviewed on Apr. 12, 2005 by
Island Girl
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Island Girl
Apr. 12, 2005
Delicous! Made this with Jasmine rice. Used 1 Tbsp Dijon and 2 Tsbp sugar. Also added diced tomatoes and corn for more veggies. Served with baked Tilapia. Great side dish for a BBQ and Summer Salad for the HOT months ahead!
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8 users found this review helpful
Delicous! Made this with Jasmine rice. Used 1 Tbsp Dijon and 2 Tsbp sugar. Also added diced...
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Reviewed on Jun. 6, 2004 by TARABEAR18
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TARABEAR18
Jun. 6, 2004
This was a great recipe...I was originally just looking to make the typical "cucumbers and onion in sugar, vinegar dressing", but when I saw this, knew it would be great over a bed of baby greens. I had to doctor it up bit since I didn't have a dijon mustard, I just used yellow mustard. I also cut the amount of oil and added some basalmic vinegar in addition to the white wine variety. However, the basalmic gave it kinda of a funky color, so I added some fat-free sour cream, and turned it into a creamy dressing with lovely yellow color -- will definitely make again!
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8 users found this review helpful
This was a great recipe...I was originally just looking to make the typical "cucumbers and...
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Reviewed on Nov. 2, 2003 by MOM2BREE
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MOM2BREE
Nov. 2, 2003
whew! This salad has a lot of very snappy flavors to it- too much for me, and I like very flavorful foods. Next time I make it I will leave out the green onions, and I think it will be delicious.
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8 users found this review helpful
whew! This salad has a lot of very snappy flavors to it- too much for me, and I like very...
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Reviewed on Jul. 14, 2003 by
Fair Faye
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Fair Faye
Jul. 14, 2003
My husband loved it! It was still good the next day for lunch!
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8 users found this review helpful
My husband loved it! It was still good the next day for lunch!
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Reviewed on Jan. 22, 2003 by AMJEK
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AMJEK
Jan. 22, 2003
This was really a great salad to make for Easter. Very fresh!
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8 users found this review helpful
This was really a great salad to make for Easter. Very fresh!
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Reviewed on Apr. 12, 2004 by GRACEY1037
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GRACEY1037
Apr. 12, 2004
this was a great addition to Easter dinner. easy , tasty and well received. I did add more oil and vinegar to cut the mustard a little. (my family is into lite flavor)
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7 users found this review helpful
this was a great addition to Easter dinner. easy , tasty and well received. I did add more oil...
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Reviewed on Aug. 28, 2005 by
ROYSAPER
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ROYSAPER
Aug. 28, 2005
Nice change for a salad and a different idea for using asparagus. I served it on each dinner plate on a couple Bibb lettuce leaves rather than lining the serving bowl with lettuce. The dressing was flavorful but could easily have been doubled and would have been better. Fresh dill is a key. It is nice that this recipe can be prepared in advance and refrigerated while working on the rest of the meal preparation.
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6 users found this review helpful
Nice change for a salad and a different idea for using asparagus. I served it on each dinner...
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