John Myers
Ingredients for 1 servings:
- 1 small cucumber(s)
- 1 m.-sized onion(s)
- 10 g butter
- 100 ml cooking cream, 18% fat
- ¼ tsp herbal salt
- some pepper, freshly ground
- 65 g rice, fully cooked (leftover from the previous day)
- 125 g mini mozzarella
- ½ bunch chives
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Wash the cucumber, dry it, and peel it with a julienne knife. You want some peel left over. Halve the cucumber and scoop out the seeds/soft insides with a spoon. Halve each half again lengthwise and then cut into pieces of about 2-2 1/2 cm. Peel and finely dice the onion. Wash the chives, pat them dry, cut them into small rings, and set aside. Gently heat the butter in a pan and fry the onions. This takes 2-4 minutes. Allow them to brown slightly. Add the cucumbers and cream. Simmer over low heat for about 10 minutes. The cucumbers should still have some bite. Add the rice, stir in, and let it heat through. Remove the pan from the heat, add the mozzarella balls, and mix. Season with herb salt and pepper. Sprinkle with chives and serve immediately, as the mini mozzarella doesn’t tolerate heat well. My leftover rice from the day before was a mixture of regular, red and wild rice.
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