'Food of the Caribbean' rice salad with beans, avocado and mango

For 5 servings
  • 200 ml unsweetened coconut milk
  • 1 TL Vegetable stock (instant)
  • Salt
  • 200 g Basmati rice
  • 1 Dos e (n) (425 ml) Vegetable corn
  • 1 Can (s) (425 ml) Kidney beans
  • 1–2 (approx. 500 g) ripe mangoes
  • 2 maturity Avocados
  • 6 stem (s) flat leaf parsley
  • 2 (approx. 300 g) Bananas
  • Sugar
  • 4 EL Margarine
  • 6 EL Soy yoghurt
  • coarse pepper
  • 1 EL Lemon juice
  • 2 Garlic cloves
  • Baking paper
30 minutes
very easy
1.
Combine coconut milk, 200 ml water, stock and 1⁄2 teaspoon salt in a saucepan, bring to the boil. Stir in rice. Bring everything to the boil again, cover and let soak for 12-16 minutes over low heat. Stirring occasionally!.
2.
In the meantime, pour the corn and beans into a sieve, rinse and drain. Cut the mangoes into wedges from the stone. Cut the peel from the pulp. Roughly dice the pulp. Halve and core the avocados.
3.
Carefully remove the pulp from the skin with a tablespoon and cut into thin wedges. Wash the parsley, shake dry, pluck the leaves off and chop 1⁄4 finely.
4.
Prepare a strip of baking paper. Peel the bananas and cut into slices approx. 1 cm thick. Caramelize 3 tablespoons of sugar in a large pan (stir only when the sugar is completely liquid!).
5.
Melt 2 tablespoons of margarine in it, then fry the bananas in the caramel for 1–2 minutes over medium heat, turning. Remove immediately and place on baking paper.
6.
For the dressing, season the yoghurt with sugar, a pinch of pepper and lemon juice. Peel and finely chop the garlic. Heat 2 tablespoons of margarine in a pan. Briefly sauté the garlic in it. Add rice, beans and corn, turn until golden brown.
7.
Season with salt and pepper. Divide the rice in bowls. With avocados, mangoes, bananas and parsley lightlydish up. Sprinkle with yogurt dressing and sprinkle with pepper.
1 portion approx:
  • 640 kcal

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