Asparagus and Cucumber Rice
200g warm cooked white rice
400g green asparagus, trimmed and cut into 2 cm pieces
1 cucumber, peeled, seeds removed and chopped
1 small red onion, chopped
Dressing:
2 tbsps Dijon mustard
2 tbsps wine vinegar
6 tbsps vegetable oil
Salt and pepper to taste
1. Whisk mustard, vinegar, oil in a bowl. Add salt and pepper.
2. Boil salted water in a saucepan. Add asparagus and cook until tender. Drain and set aside.
3. In a large boil, add rice, asparagus, cucumber and onion. Mix gently.
4. Pour dressing on top of rice mixture. Mix well.
5. Serve cool or at room temperature.
