Stuffed Sweet Potatoes with Kamalis Rice and Mango Lime Salsa

Ingredients

• 4 sweet potatoes (about 300 g each)
• 1 Mango
• 0.5 cucumber
• 2 Spring Onions
• 1 Organic Lime
• 4 tbsp olive oil
• Salt
• Pepper
• 1 tbsp butter (15 g)
• 250 g ORYZA Kamalis fragrant rice
• 2 sprigs Mint
• 200 g yogurt (1.5% fat)

Instructions

1. 1.

   Wash sweet potatoes thoroughly and pierce all around several times with a fork. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes.

2. 2.

   Meanwhile, peel the mango, remove the pit and dice into small cubes. Peel, wash and finely dice half a cucumber. Trim and wash spring onions, then slice into thin rings. Rinse the lime under hot water, dry it, grate the zest and squeeze out the juice. Combine all salsa ingredients, stir in olive oil, and season with salt and pepper.

3. 3.

   Heat butter in a pot. Add Kamalis fragrant rice and sauté while stirring until grains become slightly translucent. Then add 750 ml of boiling, lightly salted water. Cook the rice covered over medium heat for about 11 minutes, or until all water is absorbed. Finally fluff the rice with a fork.

4. 4.

   In a small bowl, wash mint, shake dry and finely chop. Mix yogurt with mint, then season with salt and pepper.

5. 5.

   Remove potatoes from oven, slice lengthwise, gently open them and loosen the interior with a fork. Spoon mango lime salsa and rice into the center of each potato, then top with the mint yogurt dip.