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Barquitas de Pepino con Ensalada de Arroz | Receta de Cocina en Familia

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Recipe Information

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Video-Specific Recipe

Barquitas de Pepino con Ensalada de Arroz

Cultural Context

Originating in Spain, Barquitas de Pepino con Ensalada de Arroz is a refreshing dish perfect for summer gatherings. The combination of crisp cucumbers and a vibrant rice salad reflects the Mediterranean emphasis on fresh, seasonal ingredients. This dish is often served as a light meal or appetizer, showcasing the Spanish love for simple yet flavorful food. Today, variations can be found across the globe, adapting to local tastes and ingredients.

SpanishESmain
20 min
easy
4 servings
Servings4
2 cucumbers
75 grams cooked rice
100 grams tuna
75 grams sweet corn
75 grams green olives
50 grams ham
tuna oil
salt
black pepper
lemon juice or vinegar

cooked rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is high in protein and fiber, while brown rice is often less expensive.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor, while green olives are typically cheaper.

1

Peel the cucumbers.

2

Slice the cucumbers in half and scoop out the pulp with a spoon to create boats.

3

Chop the green olives.

4

Cook the rice with water and salt, then drain and let it dry.

5

In a bowl, combine the cooked rice, sweet corn, tuna, green olives, ham, a little salt, black pepper to taste, and the oil from the tuna.

6

Mix all the ingredients together.

7

Add a few drops of lemon juice or vinegar to the mixture.

8

Sprinkle a little salt on the cucumber boats.

9

Fill each cucumber boat with the rice salad mixture using a spoon.

10

Place the filled cucumber boats on a bed of arugula or lettuce.

Cooking Techniques

mixingscooping

Equipment Needed

spoonknifemixing bowl

Spice Level:

🌶️🌶️🌶️

Dietary

not vegetarian

Also Known As

Cucumber Boats with Rice Salad
Local Name: Barquitas de Pepino con Ensalada de Arroz

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