Stuffed Cucumbers

3 Cucumbers
340g (12oz) Cooked Rice
170-225g (6-8oz) Stewed Tomatoes
1 Small Onion, chopped
2 tbsp Butter
1 tsp Salt
Pinch Pepper
Breadcrumbs

Wash, peel them and cut the cucumbers in half lengthwise.
Hollow out the centre of the cucumbers so they have the shape of boats.
Melt the butter in a frying pan, add the chopped onion, salt and pepper and heat together for a few minutes.
Add the rice, tomatoes and enough breadcrumbs to take up any excess of moisture.
Fill the cucumbers with this mixture and bake until they are soft enough to be easily pierced with a fork.
During the first part of the cooking, pour a small amount of hot water into the pan in which the cucumbers are baked.
Serve hot.

Serves: 6

HistoricVegetables

Stuffed Cucumbers

Historic
Vegetables