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
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Instructions
- 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
Categories: Lunch & Dinner
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