Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Rice, Asparagus & Cucumber Salad

1¾ cups water

1 cup long-grain white rice

1 lb. thin asparagus spears

1½ cups English cucumber

3 green onions, chopped

2 T. Dijon mustard

1 T. white sugar

1 T. white wine vinegar

½ t. dry mustard

2½ T. vegetable oil

¼ cup chopped fresh dill weed

4 heads butter lettuce

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Trim and cut asparagus into 1” pieces; peel, seed and chop cucumber. In a medium saucepan, bring 1¾ cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature. Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1” pieces. Add asparagus, cucumber and green onions to rice. Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled. Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.