Roasted Stuffed Papaya

This is an adaptation of a hearty Caribbean dish, chock full of antioxidants, vitamins, minerals, color, and a pungent curried flavor. Perfect for those who want to reduce meat intake but who are not yet ready to go all the way.

Ingredients:

• 4 – 6 lb ripe Mexican papaya
• 1/2 teaspoon sesame oil
• 2 teaspoons corn oil
• 2 cloves minced garlic
• 1/2 lb mushrooms
• 1/2 teaspoon sea salt
• Freshly ground multicolored peppercorns
• 2 cups chicken broth
• 2 cups coconut milk
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 2 cups white rice
• 1/2 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 teaspoons butter chopped

Preheat oven to 350 degrees. Use a nonstick cooking sheet (if unavailable, spray a cooking sheet with vegetable oil spray or grease lightly with corn oil).

Cut the papaya in half. Scoop out and discard seeds. Wash then pat papaya dry with towel; set it on the pan and set aside.

Meanwhile, heat sesame oil and 1 teaspoon of the corn oil in a cast iron skillet on medium (vegetable spray is fine). Add garlic to the skillet. Wash mushrooms thoroughly. Chop coarsely. Add to the garlic; saute the two ingredients. Add a pinch of sea salt and finely ground pepper.

Put mushroom/garlic blend, broth, coconut milk, spices the remaining teaspoon of corn oil, and the rice into a rice cooker. Turn on “cook.”

If you don’t have a cooker, add the ingredients (mushroom, garlic, broth, milk, spices, oil, rice) and cook as you would normally cook rice.

When the rice is done, pour into a mixing bowl. Add half of the cheeses. Stir. Stuff the flavored rice into the papaya shells. Top with remaining cheese and dot with the butter. Bake 30 to 35 minutes or until bubbly and the top browns. Serve hot with salad.

From: Four Seasons of Mojo