A quick pickle, zesty rice and juicy meatballs, this cucumber-forward recipe has all the elements of a scrumptious and refreshing meals
|Prep time||30 minutes|
|Marination time||30 minutes or overnight|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the pickled cucumber, roughly chop 2 cucumbers. In a medium bowl or jar, combine the vinegar, water, sugar, peppercorns and 1 tsp of salt. Stir to dissolve and add the chopped cucumbers to the bowl. Add in the dill and set aside for at least 30 minutes or overnight.
Rinse the rice thoroughly. Zest the lemon.
To make the lemon rice, place the rice, the rest of the salt, zest and stock in a medium pot placed over a medium heat. Bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Remove from the heat and allow it to sit, covered, for 10 minutes. Then fluff with a fork.
To make the meatballs, heat the butter in a large non-stick frying pan set over a medium heat. Add in the fennel seeds and meatballs and fry for 15-20 minutes a side or until browned and cooked through. Season well and remove from the heat. Finely chop the parsley and add to the pan.
Peel the remaining cucumber into ribbons.
When ready to serve, toss the pickled cucumber through the rice and top with the meatballs and cucumber ribbons.