- 4
Ingredients
- 2 tbsp unsalted butter, divided
- 3/4 cup minced onion (about 1 large onion)
- 1 clove garlic, minced (about 1/2 tsp)
- 3 1/2 cups peeled, seeded, diced cucumbers
- 1/2 cup uncooked Arborio rice
- 1/8 tsp crushed dried red chile peppers
- 1 3/4 cups hot veggie or chicken stock, divided
- salt
- fresh ground black pepper
- 1 tbsp chopped fresh dill or 1 1/2 tsp dried dill
Preparation
Step 1
Melt 1 tbsp butter in large skillet over med heat. Add the onion; cook for 2 minutes. Add the garlic and continue cooking for 1 minute. Stir in the cucumbers, rice and chile peppers. Continue to stir until everything is combined and the rice is shiny and well coated.
Pour 3/4 cup of the hot stock over the rice mixture and stir it in. Cook the mixture, stirring constantly to prevent sticking, until the liquid is absorbed, about 15 minutes. If necessary, reduce the heat so that the rice does not cook too fast. Repeat the process with the remaining stock, adding 1/2 cup at a time until all the liquid is absorbed and the rice is tender but still slightly firm to the bite, about 40 minutes.
Stir in the remaining 1 tbsp of butter. Season with salt and pepper to taste,a nd garnish with dill just before serving.