Title: Rice with Cucumbers
Categories: Rice Vegetable
Yield: 6 Servings
| 1 | | Large cucumber |
| 1 1/2 | c | Cooked long grain rice |
| 1/2 | lb | Ripe tomoatoes |
| 1 | | Small sweet onion |
| 3 | oz | Grated sharp cheese |
| 4 | tb | Milk |
| 2 | tb | Butter |
| 1 | tb | Chopped parsley |
| 1 | ts | Cornstarch |
| | | Sweet basil leaves |
| | | 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.