Cucumber and tomato vegetables with Thai rice

Ingredients for 2 servings:

• 2 cucumbers
• 300 g tomatoes
• 1 large onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 200 ml oat cream (oat cream cuisine)
• 3 stalks of basil
• salt and pepper
• 150 g Thai fragrant rice
• 300 ml water

Instructions

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

A light, vegan main course with aromatic rice

Wash the cucumbers thoroughly, trim off both ends, peel if desired, and quarter them lengthwise. Cut out the soft insides with the seeds or core and cut the cucumbers into bite-sized pieces. Set aside. Wash the tomatoes, remove the stems, and cut the tomatoes into smaller cubes. Set aside. Reserve a few basil leaves for garnish. Finely chop the rest, including the stems. Peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté the onions and garlic until lightly browned. Add the cucumber pieces, mix, and fry gently for 2-3 minutes, stirring continuously. Add the oat cream, a little salt, and the chopped basil, and cook for another 5-6 minutes. Then add the tomatoes and continue cooking until the cucumbers are just slightly firm to the bite. Season with salt and pepper. To serve, place the rice in the center of the plate, scatter the vegetables around the rice, and garnish with the remaining basil.