Title: Melons Stuffed with Fruits and Vegetables
Categories: Ethnic Rice
Yield: 6 Servings
| 3 | sm | Melons;cantaloupe is a good choice |
| FOR STUFFING |
| 1/3 | c | Oil |
| 2 | c | Carrots; thinly sliced |
| 2 | tb | Raisins; seedless |
| 1 | ts | -Salt |
| 1/2 | ts | -Pepper |
| 1 | c | Green apple; chopped |
| 1 | c | Green onion; chopped green part only |
| 1/2 | c | Lemon rind; grated |
| 3 | c | Rice; cooked |
| FOR TOPPING |
| 1 | tb | Oil |
| 2 | tb | Pine nuts |
Cut each melon in half and remove and discard the seeds. Scoop out the
fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and
raisins. Saute together until the carrots are soft. Add the salt, pepper,
apple, green onion and lemon rind. Continue cooking until the apples are
soft. Remove from heat and cool. Preheat oven to 325F. Combined the sauteed
mixture with cooked rice and stuff the melons. Chop up two cups of the
reserved melon & arrange on top of the stuffing. Place the stuffed melons
in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan
and brown the pine nuts, being careful not to let them burn. Sprinkle on
top of baked melons and serve. SERVES: 6 SOURCE: _The Yemenite Cookbook_ by
Zion Levi and Hani Agabria