CookEat Recipe
Greek Rice-Stuffed Cucumbers with White Sauce
Whole hollowed cucumbers filled with rice and green onion, braised in lemon stock and served with white sauce.
Method
Steps
Step 1
Melt the 25 g sauce butter, cook flour for one minute.
Step 2
Whisk in milk gradually and simmer until smooth and lightly thick. Season with the sauce's half teaspoon salt and white pepper; serve warm over the filled vegetables.
Step 3
Season the hollowed cucumber boats with the separate half teaspoon salt. Mix cooked rice with chopped green onion and fill each boat without packing tight.
Step 4
Lay filled cucumbers in a shallow lidded pan, add stock, lemon and the 15 g braising butter, cover and simmer gently until cucumbers tender and rice hot, about 15–20 minutes.
Step 5
Transfer carefully to a platter, spoon warm proposed white sauce over and add parsley if desired.
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