Happy basmati in the Melon

3 comments

It’s very good, believe me! It may sound a little weird, but if you think about all the matches that omnivores make with melon, this is definitely original, cruelty-free and certainly much more colorful andcheerful!

Ingredients:
(serves 2)
– 1 melon (not too small)
– 150gr of basmati rice
– 4 tablespoons of diced smoked tofu
– 4 slices of vegetal ham, salami, sausage….
– 2 tablespoons of corn
– 3 tablespoons of diced red pepper
– 1 bunch of rocket
– a dozen of mint leaves
– 1 tablespoon of chopped parsley
– 1 tablespoon of toasted pine nuts
– 5-6 peeled almonds cut in half and toasted
– 2 tablespoons of extra virgin olive oil
– salt
– pepper

Method:
Cook basmati rice in plenty of boiling salted water. Drain it “al dente” (undercooked), distribute on a large plate and let it cool. Wash and cut the melon in halves. With a spoon, remove the seeds and filaments away. With a corer, remove the pulp from the half melons. Cut in halves the half-spheres you obtained and set them aside. Put the emptied melon halves in the  fridge – you’ll need them as “cups”. Cut in strips or in cubes the vegetal ham (or salami or sausage). In a large bowl combine smoked tofu, vegetal ham, corn, diced peppers, rocket, mint leaves, chopped parsley, pine nuts and toasted almonds. Dress all the ingredients with olive oil, a pinch of salt and pepper. Add the pulp of the melon previously cut and mix well. Let it rest in the fridge for a while. Once the rice has completely cooled, add it to the mixture, stir well and fill the melon halves with this rice salad. Decorate with some mint leaves if desired. Put it back in the fridge … serve it cool, as it’s better!

Chef: Concita from VeganBlog

  1. Mimì 3 August 2010 at 20:47

    Cool, summer … Concita are a MYTH!


  2. Andrada 5 August 2010 at 19:25

    This is a lovely work of (eatable) art! 😉


  3. Nello 6 August 2010 at 06:21

    I always like so much the Concita’s photos 😛

    (and recipes 😉 )



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