Watermelon in dirty rice salad
The best season to eat watermelon is during the summers, when they are refreshing, fleshy and juicy. It has become little risky with the adulteration scare to consume the otherwise innocent looking fruit, so I kind of avoided it until I could. However, when Kalyani mentioned the ingredients for MM, I knew I would be cooking them during the seasonal week of Blogging Marathon 27.. But I was unsure about how to use it with rice. I was originally planning to share a recipe of rice and watermelon pith's dosas or appams that I ate at a friend's place who hails from Hubli. She said it was staple for them. Only hitch was , I was not aware of the exact proportions. Then I came across this recipe of, dirty rice salad which I make often with left over rice, using fresh fruits in my library's food edition.
I thought of trying it with watermelon and pomegranate. The additional of watermelon was wonderfully refreshing and brings alive the dry salad.
Ingredients
1 cup cooked rice
1 cup roughly chopped watermelon (deseed or leave them as it is)
1/2 cup chopped celery
1/2 cup chopped spinach
1 medium onion julienned
2 tspn Olive Oil
1 tspn lemon juice/ vinegar
1/2 cup boiled kidney beans (optional)
1 tbsp boiled peanuts (optional)
salt to taste
black pepper
1) In a pan, add a tspn of oil and add the julienned onions. Cook them slowly to caramelize them
2) When done, let it cool down. Add the remaining oil, vinegar, salt and pepper and mix well
3) In another bowl, mix the rice, with other ingredients
4) Toss it in the onion mixture and serve with a refreshing tangy juice to go along.
I thought of trying it with watermelon and pomegranate. The additional of watermelon was wonderfully refreshing and brings alive the dry salad.
Ingredients
1 cup cooked rice
1 cup roughly chopped watermelon (deseed or leave them as it is)
1/2 cup chopped celery
1/2 cup chopped spinach
1 medium onion julienned
2 tspn Olive Oil
1 tspn lemon juice/ vinegar
1/2 cup boiled kidney beans (optional)
1 tbsp boiled peanuts (optional)
salt to taste
black pepper
1) In a pan, add a tspn of oil and add the julienned onions. Cook them slowly to caramelize them
2) When done, let it cool down. Add the remaining oil, vinegar, salt and pepper and mix well
3) In another bowl, mix the rice, with other ingredients
4) Toss it in the onion mixture and serve with a refreshing tangy juice to go along.
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