Mango and Turmeric Brown Rice

Takes , serves 6.

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.

Mango and Turmeric Brown Rice

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