| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Rice, Cucumber |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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