Apple Cucumbers with Brown Rice

Apple Cucumbers with Brown Rice

INGREDIENTS:
4 medium apple cucumbers
20g butter
1 small onion, chopped
1 cup brown rice
1 cup water
1 small chicken stock cube
1 cup dry white wine
2 bacon rashers, chopped
1 egg, lightly beaten
1tablespoon chopped fresh chives
3/4 cup grated tasty cheese

CHEESE SAUCE:
20g butter
1 tablespoon plain flour
1 1/2cups milk
1/4cup grated tasty cheese
2 tablespoons chopped fresh chives

RECIPE:
Peel, halve and remove seeds from cucumbers, sprinkle with salt, stand 15 minutes. Rinse cucumbers under water, pat dry. Heat butter in pan, add onion, cook, stirring, until onion is soft. Add rice, cook, stirring, until rice is opaque, add combined water and crumbled stock cube and wine. Simmer, covered, 30 minutes or until liquid is absorbed and rice tender. Cookbacon in pan until crisp, drain on absorbent paper. Add bacon to rice mixture with egg, chives and cheese; mix well. Place cucumbers in greased shallow ovenproof dish, spoon in filling, bake in moderate oven 30 minutes; serve with sauce. Cheese Sauce: Heat butter in pan, add flour, cook 1 minute, stirring. Remove from heat, gradually stir in milk, stir over heat until sauce boils and thickens. Add cheese and chives. Serves 4.

Serve with watercress, if desired. Recipe can be made a day ahead. Not suitable to freeze. Suitable to microwave.

 
 
 

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