Rice With Cucumbers And Capers -

Rice With Cucumbers And Capers

Ingredients

1⅔ cups (400 ml) vegetable stock, divided
½ cup (125 ml/100 g) short-grain converted (parboiled) rice
1 tbsp (15 ml) canola or vegetable oil
¾ cucumber
3 tbsp (45 ml/45 g) crème fraîche or sour cream
½ tsp (2 ml) hot mustard
1 tbsp (15 ml) capers
Salt and freshly ground pepper
½ bunch parsley

Details

Serves: 2

Method

Bring 1 cup (250 ml) of the vegetable stock to a boil, stir in rice and cook, covered, on low heat for 20 minutes, stirring occasionally.

Peel, halve, seed and slice the cucumber. Heat the oil and lightly braise cucumber for 5 minutes. Add remaining ⅔ cup (150 ml) stock. Stir in the crème fraîche and mustard. Cook, covered, on low heat for 15 minutes.

Stir the cooked rice into the cucumber mixture. Add capers and season with salt and pepper. Stir in ½ the parsley and sprinkle the rest on top. Serve immediately.

Per serving:- approx. 364 calories 15 g protein, 16 g fat, 46 g carbohydrates

Related food category:

• Rice, Grain and Pulses