26 May Colombian Stuffed Cucumbers
This is one of my favorite dishes from my dear mom: stuffed cucumbers! Yeah! She actually doesn’t like cooking as much as I do, but she is very good in the kitchen and I was counting the days to have them and learn how to make them so I could share them with you. As I like to experiment with other textures and flavors, we changed this recipe a little bit to make it healthier and the results were amazing. So here it goes:
Serves: 4 stuffed cucumbers
For the stuffing
- 1 medium size ripe tomato grated
- 1 yellow onion grated
- 1 small carrot grated
- 1/2 red pepper grated (skinless)
- 1/2 tspn of turmeric
- 4 big leaves of cilantro cimarron finely chopped
- 1/2 cup of green peas
- 1/2 cup of green beans (habichuelas) finely chopped
- 2 celery stalks finely chopped
- 2 cups of home-made chicken stock
- 1 cup of cooked basmati rice (or any other rice you prefer)
- Salt and pepper to taste
Mix all ingredients for the stuffing and cooked at medium heat for 30 minutes and reduce. Lastly, add the rice in small portions, stir it and let it dry for a little longer. The consistency must be thick but wet. Once is ready, let it cool down and set aside.
For cooking the stuffed cucumbers
- 4 medium size cucumbers (variety: Archucha)
- 1 cup of coconut milk
Cut the tip of the cucumber, about 3 cms. Clean the cucumbers inside, removing the seeds. Then stuff the cucumbers and use the cut tip backwards as a mini lid to close the cucumber.
Move the stuffed cucumbers into a deep dish side by side. Add 1 cup of coconut milk and cook for 20 minutes at medium heat.
Remove, serve and enjoy!
If you cook it, I would love to know what you think. I totally love this recipe, reminds me of my mom every time!