Thursday, June 29, 2006
RECIPE ~ Basil Rice Cucumber Rolls
Move over, sushi!
Inspired by a cute-looking recipe for cucumber bruschetta cups in an issue of Food & Drink, I had the epiphany of making these with rice! Imagine a cold rice salad with the scents and flavours of basil, lemon and capers, held in little cucumber cups. I made these as hors d'oeuvres for a barbecue last weekend. Makes around 12.
1 English cucumber
1 1/2 cups cooked rice*
2 Tbsp chopped fresh basil
1 Tbsp capers
1 Tbsp minced green onion
1 clove garlic, minced
1 Tbsp each olive oil, lemon juice
2 Tbsp mayonnaise
salt and pepper to taste*
6 cherry tomatoes, halved*
12 small basil leaves
Cut the cucumber crosswise into 1-inch-thick slices (to get around 12 slices). Slice around the inside leaving a thin wall of cucumber, but don't go all the way through to the bottom. Scoop out the center of each slice, leaving a hollow with a 1/2-inch-thick bottom. Discard pulp and arrange cucumber slices on a serving plate.
In a small bowl, combine remaining ingredients except the cherry tomatoes. Taste to adjust any seasoning if you like it more lemony, saltier or more peppery. Divide rice mixture among the cucumber slices, filling each hollow to a nice rounded top. Garnish with half a cherry tomato and a basil leaf.
It occurred to me after making and photographing these rolls that they would be fantastic with avocado, either chopped and mixed into the rice, or garnished with a slice -- if you like avocadoes, try it! Also, I used jasmine rice which adds a nice fragrance.
* FOR INDIVIDUAL DOSHAS
VATAS this is a very vata-friendly recipe
PITTAS avoid tomatoes and omit black pepper
KAPHAS this recipe's not so good for kaphas, who should avoid cucumbers, rice, tomatoes, capers and mayo