Best 2 Rice Asparagus And Cucumber Salad Recipes
Rice asparagus and cucumber salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover rice. The combination of crisp asparagus, crunchy cucumber, and fluffy rice is tossed in a light dressing made with rice vinegar, sesame oil, and soy sauce. This salad is sure to please everyone at your table, and it is also a healthy and nutritious meal.
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RICE, ASPARAGUS AND CUCUMBER SALAD
This is a tasty rice salad with lots of fresh green veggies.
Provided by Barrett
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g
RICE, ASPARAGUS AND CUCUMBER SALAD
Categories Salad Side Vegetarian Quick & Easy Asparagus Cucumber Summer Dill Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Bring 1 3/4 cups water to boil in medium saucepan. 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 large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.
- Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.
Tips:
- Choose the right type of rice. Long-grain rice, such as basmati or jasmine, is best for this salad because it cooks up light and fluffy.
- Cook the rice perfectly. Be sure to follow the package directions for cooking the rice. If you overcook the rice, it will become mushy and the salad will not be as good.
- Use fresh vegetables. The fresher the vegetables, the better the salad will taste. Look for vegetables that are brightly colored and crisp.
- Don't overdress the salad. A little bit of dressing goes a long way. Too much dressing will make the salad soggy and bland.
- Chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
This rice, asparagus, and cucumber salad is a delicious and healthy dish that is perfect for a summer meal. It is light and refreshing, and it is packed with nutrients. The salad is also very easy to make, and it can be tailored to your own taste preferences. If you are looking for a new and exciting way to enjoy rice, this salad is a great option.
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