Papaya Stuffed with Coconut Rice
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 250 kcal | (12 %) |
Ingredients
- Ingredients
- 1 small Coconut
- 100 grams Long grain and wild rice mix
- salt
- 75 grams smoked turkey breasts
- 3 scallions
- 2 Papaya
- 3 Tbsps Raspberry vinegar
- salt
- peppers
- 1 tsp sugar
- 4 Tbsps grapeseed oil
Preparation steps
Pierce "eyes" of coconut using a metal skewer and drain coconut and collect water. Bake coconut for 20 minutes in preheated oven at 200°C (approximately 400°F). Remove from oven and let cool, then crack shell and remove coconut flesh, removing any brown peel.
Coarsely grate 100 g (approximately 1/2 cup) coconut meat. Cook coconut, long grain rice and wild rice in boiling salted water until rice is tender and water is absorbed, about 20 minutes. Or, prepare according to directions on rice package. Cut turkey breast into strips. Rinse scallions, shake dry and cut into rings. Halve papayas, scrape out seeds and carefully remove inner flesh with a spoon, being careful not to puncture outer walls. Dice papaya flesh. Mix raspberry vinegar and 2 tablespoons coconut water and season with sugar, salt and pepper, to taste. Gradually whisk oil into dressing
Stir rice with a fork and allow to cool slightly. Mix rice, turkey breast, scallions and papaya cubes. Stir dressing into rice mixture, then fill papaya halves with rice mixture. With a potato peeler, remove shavings from coconut. Garnish stuffed papayas with coconut shavings and serve.
