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Rice Salad with Cucumber and Asparagus

Here's how you make Rice Salad with Cucumber and Asparagus
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  • Servings: 4-8
  • Prep: 15m
  • Cook: 20-45m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • Salad:
  • 1 cup uncooked brown rice (you can use long grain; or a blend)
  • 2 cups (approx) vegetable broth (to cook the rice; use the amount suggested on the package)
  • 1 pound asparagus, trimmed and cut in 1" pieces on a diagonal
  • 1 1/2 cups seedless cucumber, peeled, lightly seeded and chopped
  • 3 scallions, cut in 1/2" pieces on a diagnal (white and green parts)
  • 1/3 cup peas (I use frozen)
  • Vinaigrette:
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon white wine vinegar (rice wine vinegar is also a nice substitute)
  • 1 tablespoon dijon mustard
  • 1 tablespoon stone ground or whole grain mustard (you can use dijon as a substitute)
  • 1/2 teaspoon ground mustard
  • 1/2 to 1 tablespoon sugar (more or less to taste)
  • 1/4 cup fresh dill, fine chopped
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Vinaigrette ... Add all the ingredients to a small bowl, or I love to use a small tupperware container. Just add everything and shake. Which ever method you use. Just add everything and mix well and set to the side.

  • Step 2: Rice ... Cook the rice according to pkg directions, but using vegetable broth vs water; it gives this dish a nice flavor. Note: One thing I do is cut back on the amount of liquid, by a couple of tablespoons; I think the rice comes out fluffier. That is just a personal preference and not necessary. Once the rice is done, transfer to a large bowl to cool. Note: You can use long grain rice or even a blend of white and wild rice. That is up to you.

  • Step 3: Asparagus ... In the same bowl you cooked the rice in; rinse the pot, fill with water, and bring to a light boil. Add the asparagus and cook 2-3 minutes to blanch. Cooking times will vary depending on the thickness of the asparagus - I try to use a medium thickness. I don't really like the pencil thin or the thick; as the pencil thin almost falls apart, but the thick is very woody. Once you have cooked the asparagus, transfer to a bowl of ice water. This stops the cooking process and keeps the bright green color. The asparagus should be tender, but still crisp. After a minute, and the asparagus is cooled, transfer to a plate lined with a paper towel to dry.

  • Step 4: Cucumber ... I use a seedless cucumber which I peel, lightly seed and dice - yes seedless cucumbers do have some seeds. If you can't find a seedless cucumber, seed your cucumber by using a spoon run down the center of the cucumber. After I dice the cucumber, I lay them on a paper towel to draw out any moisture. Just 5 minutes is all you need.

  • Step 5: Salad and Serve ... Add the cooled asparagus to the bowl with the cooled rice, along with the cucumber, peas, and scallions. Toss well to combine. Add the vinaigrette and mix well. Check for seasoning and add any additional salt and pepper if necessary. Chill at least 30 minutes to 1 hour before serving. ENJOY! A great spring summer salad.

We hope you enjoy this recipe!

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