More Great Recipes: Dairy | Fruit | Misc. Salad | Rice

Rice salad with melon


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Member since 2009

Serves 4 | Prep Time 20 minutes | Cook Time

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


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".


Pairs Well With


Notes

Delicious, delicious, delicious.

Tasty, nutricious and refreshing.

A dash of local for every season
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