Rice, Asparagus and Cucumber Salad

01Method

1. 1

   In a medium saucepan, bring the water to a boil. Add the rice and return to a boil, then reduce the heat to low. Cover and cook until the water is fully absorbed and the rice is tender, about 20 minutes. Fluff with a fork and transfer to a bowl to cool completely.

2. 2

   Blanch the asparagus in a large pot of boiling salted water until just tender, about 1 minute. Drain and immediately rinse under cold water to stop the cooking. Fold the asparagus, cucumber, and green onions into the cooled rice. Cover with plastic wrap and refrigerate until thoroughly chilled.

3. 3

   While the rice mixture chills, combine the dill, oil, Dijon mustard, sugar, vinegar, and dry mustard in a bowl and whisk until smooth. Cover and refrigerate until cold.

4. 4

   Drizzle the chilled vinaigrette over the rice mixture, season with salt and black pepper, and toss well. Line a serving bowl with the lettuce leaves, spoon in the rice mixture, and garnish with fresh dill sprigs.