Mango and Turmeric Brown Rice

Servings: 6
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Recipe Categories: Vegetarian, Appetizers & Side Dishes


2 tablespoons canola oil
½ cup yellow onion, diced
1 cup raw brown rice
1 teaspoon turmeric powder
½ teaspoon curry powder
½ teaspoon mustard powder
¼ teaspoon red pepper flakes
2 cups low-sodium chicken or vegetable stock
¼ teaspoon salt
1 cup mango, diced
½ cup roasted unsalted cashews, chopped
1 tablespoon fresh parsley, chopped


In a large pot, heat oil over medium heat. Sauté onion until softened, about 3 minutes. Add rice, turmeric powder, curry powder, mustard powder and red pepper flakes, and sauté for 2 minutes until fragrant. Add chicken or vegetable stock and salt and bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 50 minutes or until all stock has been absorbed.
Fluff rice with a fork and stir in mango, cashews and parsley. Serve immediately.