Rice, Asparagus and Cucumber Salad

Ingredients

• 1.75 cups water
• 1 cup long-grain white rice
• 1 pound thin asparagus spears , trimmed and cut into 1-inch pieces
• 1.5 cups English cucumber , peeled, seeded, and chopped
• 3 greens onions , chopped
• 0.25 cups chopped fresh dill weed , plus springs for garnish
• 2.5 tablespoons vegetable oil
• 2 tablespoons Dijon mustard
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar
• 0.5 teaspoons dry mustard
• 4 heads butter lettuce

Instructions

1. 1

   Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a 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.

2. 2

   Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.

3. 3

   Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.

4. 4

   Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.