Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water
1 c Long-grain white rice
1 lb Asparagus, trimmed and cut
Into 1 inch pieces
1 lg Cucumber, trimmed and
Chopped
1 Bunch green onions, trimmed
And sliced

--------------------------DRESSING-------------------------------
2 tb Dijon mustard
1 tb Sugar
1 tb White-wine vinegar
1/2 ts Dry mustard
4 tb Olive oil
1/3 c Fresh dill
Salt and pepper to taste

--------------------------GARNISH-------------------------------
Butter lettuce
Fresh dill
Small cherry tomatoes

To cook rice, bring 2 cups of water to a boil in a medium saucepan on
high heat. Add rice and cover. Immediately reduce heat to a low
simmer. Simmer covered for 16 minutes. Remove lid and fluff rice with
a fork and allow to cool. Meanwhile cook asparagus in a large pot of
boiling water until cooked tender-crisp, about 3 minutes. Drain in
colander and immediately run cold water over asparagus. Drain again.
Set aside some of the asparagus tips for garnish. In a large bowl,
combine cooked rice, asparagus, cucumber and green onion. In a small
bowl, combine all dressing ingredients except oil and dill. Stir
ingredients with a fork or whisk. Add oil in a thin stream, beating
constantly. Stir in dill. Taste. Add salt and pepper if needed. Toss
salad with dressing. Taste and adjust seasonings if needed. To serve:
Arrange lettuce on a large platter. Mound rice on top of lettuce and
garnish with dill, reserved asparagus tips and tomatoes.

From The Austin American Statesman typed by jessann :)

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