This is a tasty rice salad with lots of fresh green veggies.
Ingredients
- 1 ¾ cups water
- 1 cup long-grain white rice
- 1 pound thin asparagus spears, trimmed and cut into 1 inch
- 1 ½ cups English cucumber – peeled, seeded and chopped
- 3 green onions, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon white sugar
- 1 tablespoon white wine vinegar
- ½ teaspoon dry mustard
- 2 ½ tablespoons vegetable oil
- ¼ cup chopped fresh dill weed
- 4 heads butter lettuce
Directions
Step 1
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.
Step 2
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.
Step 3
Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
Step 4
Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 214 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 5% |
Sodium136mg | 6% |
Total Carbohydrate35g | 13% |
Dietary Fiber4g | 13% |
Total Sugars5g | |
Protein6g | |
Vitamin C12mg | 59% |
Calcium78mg | 6% |
Iron5mg | 26% |
Potassium526mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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