Rice salad with melon
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
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 mellon.
Add the rice as well, season with EVOO, salt and pepper, and stir well.
Serve in melon "bowls".
Pairs Well With
Delicious, delicious, delicious.
Tasty, nutricious and refreshing.