Stuffed cucumbers with bulgur risotto in cream sauce
easy
50 mins
50 mins
Ingredients
- 2 Braised cucumbers (approx. 400 g each)
- 3/8 l Vegetable broth (instant)
- 500 g Mushrooms
- 3 Tomatoes
- 1 Onion
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Bulgur
- 1 Stalk of parsley and dill
- 150 g Cream cheese with herbs from Provence
- 150 g Fresh cream
- 7-10 Tbsp fresh herbs
Directions
- 1
Cucumbers peel, wash, cut into 4 pieces and hollow out. Put them into an ovenproof dish and pour on 1/8 litre of stock. Pre-cook in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 15 minutes. Meanwhile cook Bulgur in 1/4 litre stock for about 15 minutes. Wash, clean and slice the mushrooms. Wash, clean, quarter and seed the tomatoes.
- 2
Dice the flesh. Peel onion and chop finely. Heat the fat. Sauté onion and mushrooms for about 5 minutes over high heat. Season with salt and pepper. Stir in Bulgur. Wash and chop the herbs. Stir cream cheese, tomatoes and herbs into the risotto. Remove the braised gherkins from the stock and fill with the risotto. Mix the braised stock and crème fraîche. Season with salt and pepper.
- 3
Stir in Bulgur. Wash and chop the herbs. Stir cream cheese, tomatoes and herbs into the risotto. Remove the braised gherkins from the stock and fill with the risotto. Mix the braised stock and crème fraîche. Season with salt and pepper. Put the cucumbers back into the form and cook for another 15 minutes in the preheated oven (electric cooker: 200 °C/ gas: level 3). Serve garnished with fresh herbs
Nutrition Facts
430 kcal
30 g
27 g
14 g
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