Rice with cucumbers

Yield: 6 servings

Measure Ingredient
1 \N Large cucumber
1½ cup Cooked long grain rice
½ pounds Ripe tomoatoes
1 \N Small sweet onion
3 ounces Grated sharp cheese
4 tablespoons Milk
2 tablespoons Butter
1 tablespoon Chopped parsley
1 teaspoon Cornstarch
\N \N Sweet basil leaves
\N \N Salt and pepper

Fry the sliced tomoatoes and the sliced onion for a few minutes in a little butter until the tomatoes are soft, sprinkle with sweet basil leaves and blend. Add the cooked rice, mix well and season with salt and pepper.

Cover and cook over a low heat while you prepare the cucumber.

Peel the cucumber, fry in butter for 3 minutes, then add the milk.

Mix well. Blend the cornstarch with a little cold water and add to the cucumber. Stir until boiling and then add the grated cheese, mixing well. Serve very hot, surrounded by the rice mixture.

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