Tortilla Rolls and Spicy Mango Salsa

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Tortilla Rolls and Spicy Mango Salsa

 

Rolls:

2 cups arborio or sushi rice

4 cups water

2 tablespoons cumin

salt and pepper

4 medium zucchinis, diced

1 medium white onion, diced

2 cups purple cabbage, shredded

2 jalapeno peppers, seeded and minced

1 tablespoon garlic, minced

2 tablespoons olive oil

1 package fresh flour tortillas

1 bunch chives or scallion greens, julienned

 

Mango Salsa:

5 ripe mangos

1/4 cup scallions

1/4 cup cilantro

juice from 4 limes

salt and pepper

 

In a medium size pot, add the rice and the water. Cook covered on a high flame

until boiling and then lower flame and continue to cook covered until done

approximately 25 minutes. Add one tablespoon of the cumin and salt and pepper.

Saute zucchini, onion, cabbage, jalapenos and garlic in a large pan with the

olive oil. When vegetables becomes soft, add the remaining cumin and salt and

pepper. Set mixture aside to cool.

For the salsa, dice the mangos, scallions and cilantro and mix together with the

lime juice in salt and pepper. To roll, heat the tortillas and lay them on a

flat surface. Fill halfway with a layer of the rice, then vegetables. Roll

tightly and tie with chives or scallions green stems. Slice rolls into smaller

pieces. Serve with mango salsa.

Makes 6 servings.