About this recipe:Cooked asparagus, diced cucumber and spring onion are folded into long-grain rice and chilled. Toss with mustard vinaigrette when ready to serve. A cool spring or summer salad chock-a-block with green veg.
400ml (14 fl oz) water
200g (7 oz) long-grain white rice
500g (1 lb) thin asparagus spears, trimmed and cut into 3cm pieces
1/2 large cucumber - peeled, seeds removed and chopped
3 spring onions, chopped
2 tablespoons Dijon mustard
1 tablespoon caster sugar
1 tablespoon white wine vinegar
1/2 teaspoon mustard powder
2 1/2 tablespoons vegetable oil
small bunch fresh dill, chopped
salt and freshly ground black pepper, to taste
4 heads gem lettuce
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Method Prep:15min › Cook:25min › Ready in:40min
In a medium saucepan, bring 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 to 2 minutes. Drain and rinse with cold water to cool. Cut the asparagus into 3cm pieces. Add asparagus, cucumber and spring onions to rice.
Whisk together the mustard, sugar, vinegar, mustard powder, oil and 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.