Spring Rice Salad | Recipe | Simply Beef & Lamb
Spring Rice Salad Perfect accompaniment for the peppered roast beef, combining rice, asparagus, cucumber and spring onion in a honey and mustard dressing.
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Cooking tools:
- Mixing bowl
- Fork
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Screw-topped jar
Ingredients
- 150g long-grain rice
- 300g asparagus, trimmed and cut into 2.5cm/1inch pieces
- 3 spring onions, finely chopped
- ½ cucumber, diced
- 3 teaspoons Dijon mustard
- 1 tablespoon runny honey
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin rapeseed or olive oil
- ½ x 15g pack freshly chopped dill
- Fresh dill leaves, to garnish
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