Cucumber Baked Rice

Finally, we come to Part 3 of our quest to use the cucumbers that our neighbors gave us from their garden. If you missed Part 1 (Chilled Cucumber Soup) or Part 2 (Sauteed Cucumbers), take a gander in those directions for some other ideas! Anyway, for this idea, we built off what we learned in Part 2 about what happens to the flavour and texture of cucumbers when you cook them to build a side dish with multiple textures and flavours.

We served this with Lemon Dill Grouper, but we think it would also pair well with grilled shrimp or mahi mahi…or really any meaty warm water white fish. It would also likely go well with a Greek marinated chicken breast.

Time: 40 Minutes


  • Long Grain White Rice
  • Corn
  • Onions
  • Sweet Peppers
  • Cucumber
  • Dry White Wine
  • Optional: fresh herbs…we used chives


  • Start making your rice by putting 1 part rice to 4 parts water into a pot. While your rice is beginning to cook, shuck your corn, and cut it off the cob. Then, add your corn to the rice pot to boil.
  • While the rice and corn cook, dice your onion, sweet peppers, and cucumber, and sautee them in a little butter to caramelize.
  • At about this time, start preheating your oven to 350 degrees F
  • When your rice is cooked (all the liquid will have boiled off, and your rice will be soft), and your veggies are caramelized, fold the two together to combine, and then pour into a large oven safe baking vessel.
  • Pour a little of your wine over your rice/veggie mixture, and top it off with your herbs of choice.
  • Bake for about 20 minutes.
  • Plate, devour, and enjoy!

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