PAPAYA AND CILANTRO SALSA ON COCONUT RICE
Fresh and Fast Vegan
by Amanda Grant
This dish is savory, sweet, tart, hot and cold all at the same time. Coconut rice is the perfect accompaniment to the salsa, but a soft bread will still make it satisfyingly healthy and tasty. One cup of mango slices contains about three- quarters of the adult daily requirement for vitamins A and C. However, I am still more impressed by our friend the papaya, which has a very clever way of helping us digest food. In addition, an average-size papaya provides three times the recommended adult daily requirement for vitamin C, two-thirds of the vitamin A requirement and more than one-third of the potassium requirement.
preparation time: 20 minutes
cooking time: about 15 minutes
• 1¾ cups (14 ozs.) basmati rice
• 2 tablespoons coconut cream
• 1 jalapeno chili, seeded and finely chopped
• 2 large ripe papayas
• 1 large ripe mango
• 1 red onion, finely sliced
• grated zest and juice of 2 limes
• 2 handfuls of cilantro, roughly chopped
Bring a large saucepan of water to a boil, and add the rice and coconut cream. Simmer for 15 minutes, or until the rice is tender.
Meanwhile, put the jalapeno chili into a bowl. Peel the papaya, remove the seeds, and cut the flesh into bite-size chunks. Add the papaya to the jalapeno. Peel the mango, and use a sharp knife to slice the flesh away from the pit. Cut the flesh into bite-size chunks. Add the mango, onion, lime zest and juice and half the cilantro to the papaya, and mix together well.
Divide the coconut rice among four warm bowls, and spoon the salsa on top. Scatter the remaining cilantro over each bowl, and serve.
each serving contains: Calories 450 • Protein 9g • Fat 2g (saturated 1.5g) • Carbohydrates 97g • Fiber 4g "Calories from fat 5% • Excellent source of vitamin C • Good source of vitamin A