Rice with cucumbers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large cucumber | |
| 1½ | cup | Cooked long grain rice |
| ½ | pounds | Ripe tomoatoes |
| 1 | Small sweet onion | |
| 3 | ounces | Grated sharp cheese |
| 4 | tablespoons | Milk |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Chopped parsley |
| 1 | teaspoon | Cornstarch |
| Sweet basil leaves | ||
| Salt and pepper | ||
Directions
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.