WATERMELON RIND STIR-FRY
The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry.
Provided by Gennette
Categories Main Dishes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
- Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.
Nutrition Facts : Calories 116 calories, Carbohydrate 18.3 g, Fat 3.8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 1391.3 mg, Sugar 6.9 g
WATERMELON RIND STIR FRY
There is no need to compost your watermelon rind - you can eat it! The next time you buy a whole watermelon, reserve the rind for this ingenious recipe! The rind will soften and quickly absorb the flavour of your sauce. Add shrimp, tofu or chicken for an extra protein boost!
Provided by envision
Categories Main Dishes
Time 25m
Number Of Ingredients 13
Steps:
- Heat sesame oil in a wok over high heat. Add the watermelon rind and carrots and stir fry, stirring constantly, for 1-2 minutes. Let sit over high heat for 1 additional minute without stirring.
- Add the chives and stir to combine.
- In a small bowl, whisk together the honey, soy sauce, fish sauce, garlic and ginger.
- Pour the sauce over the watermelon rind and cook, stirring, 30 seconds to 1 minute until fragrant.
- Transfer to a serving dish. Add the basil, cilantro, and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve as a side dish.
Nutrition Facts : Calories 82 kcal, Carbohydrate 14.1 g, Protein 1.6 g, Fat 2.5 g, SaturatedFat 0.3 g, Sodium 543 mg, Fiber 1.4 g, Sugar 6.1 g, ServingSize 1 serving
WATERMELON RIND PRESERVES
This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 10
Steps:
- Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON RIND STIR-FRY
The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry.
Provided by Gennette
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
- Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.
Nutrition Facts : Calories 116 calories, Carbohydrate 18.3 g, Fat 3.8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 1391.3 mg, Sugar 6.9 g
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