Melons Stuffed with Fruits & Vegetables
Yield
6 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cantaloupe
|
*
|
| Stuffing | |||
| ⅓ | cup |
vegetable oil
|
|
| 2 | cups |
carrots
thinly sliced |
|
| 2 | tablespoons |
raisins, seedless
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
apples
green |
*
|
| 1 | cup |
scallions, spring or green onions
chopped, green part only |
|
| ½ | cup |
lemon zest
grated |
*
|
| 3 | cups |
rice, cooked
|
|
| Topping | |||
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cantaloupe
|
*
|
| Stuffing | |||
| 79 | ml |
vegetable oil
|
|
| 473 | ml |
carrots
thinly sliced |
|
| 3E+1 | ml |
raisins, seedless
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
apples
green |
*
|
| 237 | ml |
scallions, spring or green onions
chopped, green part only |
|
| 118 | ml |
lemon zest
grated |
*
|
| 7.1E+2 | ml |
rice, cooked
|
|
| Topping | |||
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
pine nuts
|
|
Directions
Cut each melon in half and remove and discard the seeds.
Scoop out the fruit and reserve.
Heat ½ cup oil in large skillet. Add the carrots and raisins.
Sauté 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 325℉ (160℃).
Combined the sautéed mixture with cooked rice and stuff the melons.
Chop up two cups of the reserved melon and arrange on top of the stuffing.
Place the stuffed melons in a baking dish and bake for 20 minutes.
Heat 1 tablespoon 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.
