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Recipe Name: Asparagus, Rice And Cucumber Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

900 Water
2 Cup(s) Long grain rice
1 Kilogram(s) Asparagus, trimmed of woody
1 Continental cucumber, diced
6 Spring onions, finely sliced
3 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Sugar
2 Tablespoon(s) White vinegar
1 Teaspoon(s) Dry mustard
4 Tablespoon(s) Olive oil
2 Tablespoon(s) Fresh chopped dill
2 Tablespoon(s) Fresh chopped parsley
Heat the water to boiling in a large pot, adding salt to taste.
Meanwhile, rinse the rice in a colander or sieve until the water runs
clear. Add the rice to the boiling water. Cover the pan and reduce the
heat to low, allowing the rice to simmer for 20 minutes or until the
water has all been absorbed. Fluff the rice up with a fork and set
aside. Steam, microwave or boil the asparagus until just tender and
bright green, about 2 minutes then refresh the asparagus under cold
water. Set aside. Whisk together the mustard, sugar, vinegar, dry
mustard and oil until the mixture is thick, adding salt and pepper to
taste. Add the asparagus, diced cucumber and spring onions to the rice
and toss well. Add the dressing and herbs then toss thoroughly until
all the ingredients are well mixed. Serve on assorted lettuce leaves
if desired. Converted by MC_Buster. Per serving: 721 Calories (kcal);
58g Total Fat; (66% calories from fat); 16g Protein; 48g Carbohydrate;
0mg Cholesterol; 616mg Sodium Food Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 6 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 1007
Calories From Fat: 506
Total Fat: 57.5g
Cholesterol: 0mg
Sodium: 652.8mg
Potassium: 539.8mg
Carbohydrates: 112.8g
Fiber: 4.5g
Sugar: 13.5g
Protein: 12.9g

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