Recipes

RICE, ASPARAGUS AND CUCUMBER SALAD
  • Ingredients
  • 1/2 pound asparagus
  • 1/3 hot house cucumber
  • 2 green onions
  • 6 sprigs fresh dill
  • 1-1/4 cups cooked long-grain white rice, cooled
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons white wine vinegar
  • 1-1/2 tablespoons vegetable oil
Directions
  1. Trim asparagus and cut into 1-inch lengths
  2. Cook asparagus with 2 tablespoons water in a covered dish on HIGH power in the microwave for 2 minutes
  3. Drain and rinse in cold water; Drain well
  4. Place in a medium bowl
  5. Dice the cucumber to make 3/4 cup
  6. Slice green onions and add to asparagus along with cucumber and rice. Remove dill leaves from stems and place in a small bowl
  7. Add the mustard, sugar, vinegar and oil
  8. Stir to combine well
  9. Toss with rice, cover and refrigerate up to 2 hours.


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