RICE SALAD WITH MELON

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time: 20 minutes

Ingredients

  • 250 g Basmati rice
  • 2 small melons (Cantaloupe)
  • 150 g Parma Prosciutto
  • 200 g Provolone cheese
  • 10-12 leaves of fresh mint
  • 3-4 tablespoons Extra virgin olive oil
  • salt, pepper

Directions

  • Boil rice in salted water until al dente. Drain and cool under cold running water. Spread on a clean kitchen towel to dry.
  • Cut melons in half, remove seeds with a spoon, scoop the flesh and place in a bowl.
  • Put the melon shells aside for later.
  • Wash, dry and cut into tiny stripes the mint leaves. Dice the cheese into 1/2 cm (1/5") cubes. Cut the sliced prosciutto into 1cm large stripes. Add everything into the bowl with melon.
  • Add the rice as well, season with EVOO, salt and pepper, and stir well.
  • Serve in melon "bowls".

Notes

Delicious, delicious, delicious.

Tasty, nutricious and refreshing.

Categories: Dairy  Fruit  Misc. Salad  Rice  Salad 

Website Credit: http://dajana-bakerscorner.blogspot.com/2009/07/time-to-have-some-summer-salads.html

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