Jamie says: I was on a mission…for jicama! I tasted this root vegetable for the first time a couple of weeks ago in a delicious salad my Uncle Rick made. Now, I had a recipe for Cuban Grilled Pork (from Good Housekeeping Magazine) that called for this mysterious root vegetable. The thing was nowhere to be found! After trying 3 Publix Supermarkets and Mother Earth Market, I finally got a hold of one at Ward’s Supermarket. My efforts paid off- at dinner time.
To make this Cuban Feast, I first cooked Texmati Brown Rice according to the package (rice, water, salt, and butter- I used Smart Balance Omega Buttery Spread). I then sliced plantains, poured extra virgin olive oil, freshly ground pepper, and salt on top (on one half I used garlic salt, on the other I added sea salt). (We just couldn’t decide…they’re both really good.) I then prepared the pork marinade with lime zest, lime juice, extra virgin olive oil, cumin, and crushed garlic. For the beans, I drained them (but didn’t rinse them like the recipe said…I skipped adding salt to make up for it). I then ripped the leaves off of fresh cilantro and added freshly ground pepper and lime juice to the black beans. K worked on the jicama- peeling and chopping it- and then added it to the beans.
And that was dinner. It was fabulous.
Nutrition note: Jicama is a good source of inulin. Inulin is a prebiotic that selectively promotes the growth of good bacteria in your intestine. (Got that from my nutrition notes today while I was studying for my Nutrition and Immunity test tomorrow.)