The melon rice recipe that I propose for now, is a recipe that can be served cold or warm, but I personally do not mind eating in these first cool days of the year. It's a good combination of sweet and salty, refreshing, invigorating, very healthy, and is done in a jiffy. It is so easy to do, you do not even need a step by step of the recipe. With the final image of the plate, just to get an idea of the process. But just in case, I will explain.
Ingredients rice salad with melon for two:
1/2 cup of rice
1/2 melon
1/2 onion
1 can black olives
1 can of red peppers
1 can of tuna
10 pickles
2 cloves of garlic
Olive oil
3 bay leaves
salt
Preparation:
1. Cook the rice with a drizzle of olive oil, two cloves of garlic Machados and three bay leaves.
2. Remove melon balls with a tool to drain fruits and vegetables. If you have not, you can cut the melon into cubes. I used a yellow melon, known in my country as Melonas. I guess the distinction comes from the characteristic sweetness. This, of course, left me very sweet.
3. Empty cans one by one. Chop the peeled peppers, olives and pickles, and crumble the tuna.
4. Also chop onion in a mincer, to make it to a size similar to rice grains.
5. Mix well, and season with a little olive oil, salt and pepper, if desired.
The rice salad with melon supports many variables. If you want to do a little more convincing from the standpoint of heat, you can add raisins or chopped dates. It occurs to me that you would go wrong either some diced grilled chicken or any seafood. Vegetarians can dispense with the tuna, and it can be replaced, for example, a little corn, chickpeas, thistles, etc.. The possibilities are endless.Bon appetit!
Ingredients rice salad with melon for two:
1/2 cup of rice
1/2 melon
1/2 onion
1 can black olives
1 can of red peppers
1 can of tuna
10 pickles
2 cloves of garlic
Olive oil
3 bay leaves
salt
Preparation:
1. Cook the rice with a drizzle of olive oil, two cloves of garlic Machados and three bay leaves.
2. Remove melon balls with a tool to drain fruits and vegetables. If you have not, you can cut the melon into cubes. I used a yellow melon, known in my country as Melonas. I guess the distinction comes from the characteristic sweetness. This, of course, left me very sweet.
3. Empty cans one by one. Chop the peeled peppers, olives and pickles, and crumble the tuna.
4. Also chop onion in a mincer, to make it to a size similar to rice grains.
5. Mix well, and season with a little olive oil, salt and pepper, if desired.
The rice salad with melon supports many variables. If you want to do a little more convincing from the standpoint of heat, you can add raisins or chopped dates. It occurs to me that you would go wrong either some diced grilled chicken or any seafood. Vegetarians can dispense with the tuna, and it can be replaced, for example, a little corn, chickpeas, thistles, etc.. The possibilities are endless.Bon appetit!
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