| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Yemeni |
Ethnic, Rice |
6 |
Servings |
INGREDIENTS
| 3 |
|
Melons, cantaloupe is a good |
|
|
choice |
| 1/3 |
c |
Oil |
| 2 |
c |
Carrots, thinly sliced |
| 2 |
T |
Raisins, seedless |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
c |
Green apple, chopped |
| 1 |
c |
Green onion, chopped |
|
|
green part only |
| 1/2 |
c |
Lemon rind, grated |
| 3 |
c |
Rice, cooked |
| 1 |
T |
Oil |
| 2 |
T |
Pine nuts |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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