Yield: 6 servings
|1 \N||Large cucumber|
|1½ cup||Cooked long grain rice|
|½ pounds||Ripe tomoatoes|
|1 \N||Small sweet onion|
|3 ounces||Grated sharp cheese|
|1 tablespoon||Chopped parsley|
|\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.