1/2 c. Forbidden rice; cooked
2 Medium cucumbers
1/2 c. Canned garbanzo beans; drained and rinsed
1/4 c. Red onion; minced
2 tbsp. Fresh mint; minced
2 tbsp. White balsamic vinegar
Freshly ground black pepper
Cucumbers aren’t just for salads! They are also a great vehicle for any number of toppings or fillings. This recipe calls for turning your cucumbers into little hollowed out boats and filling them with a light, spring mixture of tender rice, red onion and mint. I used forbidden rice because I like the nutty flavor of the rice and the contrast of the dark rice grains against the light green cucumber is beautiful. However, as always, you can customize the filling to suit your own tastes!
Prep. Time: 10 minutes
Cook Time: 20 minutes
1. Cook rice according to package directions – you need a half cup of cooked rice.
2. While rice cooks, trim the very ends from the cucumbers and discard. Cut the cucumber in half length-wise. Using a small spoon, scoop out the seeds from the center of each half, leaving four long troughs or boats.
3. In a small mixing bowl, mash the garbanzo beans using a fork. Stir in the rice, red onion, and mint. (If you don’t want to mash and mince by hand you can toss the chickpeas, red onion and mint into a food processor and pulse until finely chopped.)
4. Toss the mixture with the white balsamic vinegar and season with salt and pepper to taste.
5. Fill each cucumber half with the rice mixture, piling the filling up generously. Using a large, sharp knife, cut each cucumber boat into quarters and arrange on a serving dish or individual plates.
6. Serve immediately or cover and chill in the refrigerator for a few hours until ready to serve.
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