Reviewed: Jul. 11, 2011

I really liked this dish both hot and cold for lunch the following day. It is very pretty too! My significant other called it "pickle rice." I don't think that means he didn't like it...he still ate it!

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Reviewer:

Ali

Cooking Level: Intermediate

Home Town: Union, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 9, 2011

Loved this - made a wonderful accompaniment to our broiled swordfish. I only had spicy brown mustard so used two heaping tablespoons of that and omitted the dry mustard. We thought it was delicious just like that; I don't know whether the dry would have put it over the edge but we enjoyed it so much this time that I'm not sure I'll try it the other way! I used olive oil instead of veggie. And I'm just now realizing I forgot salt and pepper -- though I must note that my salt-heavy husband didn't notice either. Thanks for a great recipe!

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Reviewer:

Taryn

Reviewed: Jun. 2, 2011

Mixed review. I put dressing on half of the salad; the other half (and the other half of the dressing) is still in the fridge. Followed the recipe except for using brown rice and dried dill; didn't use the lettuce. I didn't dislike the dressing but it was just strange. I thought a vinaigrette would be better. The mustard didn't, to me, complement the asparagus, or the cucumber. Again, I have mixed feelings on this recipe, but I wanted the asparagus to be the 'star' here and didn't feel that was the case with the dressing.

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Reviewer:

Thisni Caza

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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Feb. 20, 2010

I hate to say it, but I must agree with the one other reviewer who commented that no one would touch it. No one in my house would either. And we are very into bold tastes & varieties in flavor. Something about this was just off putting. Will try it again with a different dressing. It was way way way too mustardy and somehow bitter. Very unpleasant. :( We were very disappointed as we were excited about the reviews & look of this dish. Hopefully next time, with different dressing, will help redeem the idea of the dish.

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Reviewer:

BUNDHRI

Reviewed: Oct. 4, 2009

I've made this recipe twice. The first time was with left over rice from Chinese takeout and I liked the texture of that rice with the dressing. I prefer it with rice vinegar for a sweetness that goes nicely with the asparagus. My husband and I both love it. A great picnic food.

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Reviewer:

Susan Cooks!

Reviewed: Jul. 5, 2009

This is an easy, delicious, and different salad -- great alongside grilled salmon and got lots of raves and extra helpings. I made it exactly as instructed this time but might try brown rice next time and a few of my own other additions for fun.

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Reviewer:

NancySJ

Home Town: Eugene, Oregon, USA

Reviewed: May 21, 2009

I added some toasted pine nuts, it gave it a little extra flavour...great recipe, I will use this again and again..thanks..

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Reviewed: Nov. 1, 2008

Interesting flavor combination - enjoyable but a bit too sweet for my taste. My 12 year old loved it and had 2nd and 3rd helpings. Used basmati rice and did not include the asparagus - just doubled the cucumbers. Will make again but will slightly decrease white sugar.

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Reviewer:

SPUNKYCHEF

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Sep. 23, 2008

This recipe is awesome, everyone who tastes it loves it and it is such a nice change from other salads, great for a potluck as nobody else will have the same dish. I like more dressing though so I triple all the dressing ingredients with the exception of the dijon mustard which I just double and the end result is really tasty. I went to make this recipe today only to find my asparagus had gone bad so instead I used 1 cup of frozen sweet baby peas, which I added frozen to the rice as soon as it was finished cooking and just let hot rice thaw the peas, then added all the other stuff when the rice was cooled, it turned just as nice. Thank you for sharing this great recipe.

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Reviewer:

ALBIANNE

Reviewed: Jul. 4, 2008

Great, refreshing summer salad. All 4 people who ate this raved about it, especially since we all love mustard and dill. I will definitely make this for get togethers in the future.

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