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Mango Macadamia Nut Rice
Instructions
To prepare nuts and spices:
Heat oil in a large saucepan over medium low heat. Add nuts and continuously shake pan until nuts are golden brown. Remove nuts from pan with a slotted spoon, keeping oil in the pan, and set aside. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.
To prepare rice:
Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand for 5 minutes.
Per order:
Garnish 1/2 cup rice mixture with slightly less than 1 teaspoon green onion.
Heat oil in a large saucepan over medium low heat. Add nuts and continuously shake pan until nuts are golden brown. Remove nuts from pan with a slotted spoon, keeping oil in the pan, and set aside. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.
To prepare rice:
Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand for 5 minutes.
Per order:
Garnish 1/2 cup rice mixture with slightly less than 1 teaspoon green onion.
Servings:
Recipe Category:
Appetizer, Entree, Foodservice, Side Dishes
Preparation Time:
-
Cooking Time:
Ingredients
| NUTS AND SPICES: | |
3 | tablespoons olive oil |
3/4 | cup macadamia nuts |
15 | whole black peppercorns |
3 | whole cloves |
3 | cardamom pods |
1 | cinnamon stick (2-inch piece) |
| RICE: | |
1-1/2 | pounds Basmati rice |
3/4 | teaspoon saffron, soaked in 1 tablespoon hot water |
1-1/2 | teaspoon Kosher salt |
3 | cups water |
1 | ripe 9 count mango, 3/8-inch dice |
1/4 | cup golden raisins |
| GARNISH: | |
2 | tablespoons thinly sliced green onion |