Mango and Turmeric Brown Rice

  • PREP TIME10 minutes

  • COOK TIME50 minutes

  • TOTAL TIME

  • SERVINGS6

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

Mango and Turmeric Brown Rice

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Mango and Turmeric Brown Rice

Ingredients

  • 2 tbsp canola oil
  • ½ cup yellow onion, diced
  • 1 cup raw brown rice
  • 1 tsp turmeric powder
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/4 tsp red pepper flakes
  • 2 cup low-sodium chicken or vegetable stock
  • 1/4 tsp salt
  • 1 cup mango, diced
  • 1/2 cup roasted unsalted cashews, chopped
  • 1 tbsp fresh parsley, chopped
  • PREP TIME 10 minutes

  • COOK TIME50 minutes

  • TOTAL TIME

  • SERVINGS6

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

Mango and Turmeric Brown Rice

Instructions

  1. In a large pot, heat oil over medium heat. Sauté onion until softened, about 3 minutes.

  2. Add rice, turmeric powder, curry powder, mustard powder and red pepper flakes, and Sauté for 2 minutes until fragrant.

  3. 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.

  4. Fluff rice with a fork and stir in mango, cashews and parsley. Serve immediately.