Cucumber rice

Ingredients for 2 servings:

• 125 g rice
• 2 m.-sized onion(s)
• 250 ml water or broth
• 2 m.-large cucumber(s)
• 1 tsp, heaped mustard seeds
• n. B. long pepper
• n. B. Salt
• e.g. fish sauce
• 1 tbsp butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a great side dish to fish, poultry and meat

Peel and finely dice an onion, and sauté it in a teaspoon of butter until translucent. Add the rice and sauté briefly. Pour in the water or stock and let the rice swell over low heat for about 20 minutes. Wash the cucumbers, peel them thinly, halve them, and cut them into 2-cm cubes. Dice the second onion and sauté it in the butter until translucent. Add the cucumber and mustard seeds, season with salt, and do not let it simmer for too long. The cucumber should still have some bite. Finally, toss the cooked rice and cucumbers well and season with fish sauce, long-ground pepper, and salt.