Ingredients:
1 ¾ C water
½ C wild rice *
½ C long grain white rice *
1 lb thin asparagus, chopped
1 ½ C cucumber, chopped
3 green onions, chopped
½ C frozen peas, thawed
2 T dijon mustard
1 T sugar *
1 T white wine vinegar *
½ t dry mustard
2 ½ T olive oil *
¼ C fresh dill, chopped
*hummingbird product
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Directions:
- In a medium saucepan, bring water to boil. Add wild rice and cook for 25 minutes. Add white rice to the same pot and cook until water is absorbed and rice is tender (about 20 minutes more). Cool to room temperature.
- Cook asparagus in a large saucepan of boiling salted water until tender, about 3 minutes. Drain and rinse with cold water.
- Add asparagus, cucumber, green onions and peas to rice.
- For the dressing, whisk together mustard, sugar, vinegar, dry mustard, oil and chopped dill.
- Pour dressing over salad and refrigerate until chilled. Season with salt and pepper. Garnish with dill sprigs.
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