CUCUMBER ASPARAGUS RICE SALAD

I found this recipe in an RV cookbook that Kevan gave me for my birthday one year. It’s a great dish to make a for a crowd.

1 ¾ cup water

1 cup long-grain white rice

Bunch asparagus, steamed, stir fried or roasted, cut into 1” pieces.

1 large cucumber, peeled, seeded, chopped

3 green onions, chopped

2 Tbls Dijon mustard

1 Tbls (or a bit less) sugar

1 Tbls white wine vinegar

½ ts dry mustard

2 ½ Tbls vegetable oil

1 tsp dried dillweed

In a medium saucepan over medium heat, bring water to a boil. Add rice, return to a boil, reduce heat, cover and let cook until water is absorbed and rice is tender, about 20 minutes. Fluff rice with a fork, remove from heat and let cool to room temperature.

 In a serving bowl, whisk together Dijon mustard, sugar, white wine vinegar, dry mustard, vegetable oil and dried dillweed. Add cooled rice, asparagus, cucumber, green onions to bowl.  Toss until well incorporated.