Braised cucumbers with rice and minced meat filling

Name: Braised cucumbers with rice and minced meat filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 2 (approx. 200 g) Carrots; 4 Braised cucumbers (approx. 300 g each); 2 Onions; 300 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 l Vegetable broth (instant); 4 Stem(s) Thyme; 1 TEASPOON Oil; 200 g strained tomatoes; 1 TABLESPOON sauce thickener; 75 g grated medieval Gouda cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
2 (approx. 200 g) Carrots
4 Braised cucumbers (approx. 300 g each)
2 Onions
300 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 l Vegetable broth (instant)
4 Stem(s) Thyme
1 TEASPOON Oil
200 g strained tomatoes
1 TABLESPOON sauce thickener
75 g grated medieval Gouda cheese

Directions

1
Cook the rice in salt water for about 20 minutes, pour onto a sieve and drain. Peel, wash and finely dice the carrots. Cook in boiling salted water for about 5 minutes, drain and drain.
2
Peel and halve the cucumbers and remove the seeds with a spoon. Peel and finely dice the onions. Mix minced meat, rice, half of the onions and carrots. Season with salt, pepper and paprika. Spread the minced mixture into the cucumber halves.
3
Put the cucumber halves into 2 casseroles. Pour on 1/4 litre of stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Finely chop the thyme, except for a little bit for garnishing.
4
Heat the oil in a pot. Fry the rest of the onions until transparent. Pour broth from the casseroles into the pot. Add tomatoes, season with thyme, salt and pepper and bring to the boil. Bind with sauce thickener.
5
Sprinkle cheese over the cucumber halves and bake in the oven at the same temperature for a short time. Serve the cucumber halves together with the tomato sauce.