For the cucumber sauce, chop the onion and wash the cucumber, remove the seeds and also cut into small cubes. Heat the olive oil in a pan and sauté the onion until translucent.
Then add the cucumber, sauté and pour the wine. Let it boil down for 1 minute and add the soup. Simmer until the liquid is reduced.
Then puree everything, stir in the crème fraîche and season to taste. Cook the rice and add the frozen vegetables just before the end of the cooking time. Salt well. Arrange both on the plate.
Preparation Tip:
The cucumber sauce goes very well with grilled chicken.
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