Mango and Turmeric Brown Rice

    Servings: 6
    PREP TIME: |Cook Time:
    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.


    Nutritional analysis per serving: Calories 258; Protein 6 g; Carbohydrates 35 g; Fat 11 g; 18% Calories from Fat; Cholesterol 0 mg; Sodium 125 mg; Potassium 300 mg; Fiber 2 g
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