Savoury Mango & Onion Rice
Prep Time
Serves
Cooking Mode
2 tbsp vegetable oil
½ onion, finely diced
1 garlic clove, minced
2 tsp finely chopped fresh ginger
1 ¼ cups long-grain white rice (such as basmati)
2 cups reduced sodium chicken or vegetable broth
1 ripe mango, pitted, peeled and diced
salt and white pepper to taste
¼ cup finely chopped fresh mint
2 tbsp vegetable oil
½ onion, finely diced
1 garlic clove, minced
2 tsp finely chopped fresh ginger
1 ¼ cups long-grain white rice (such as basmati)
2 cups reduced sodium chicken or vegetable broth
1 ripe mango, pitted, peeled and diced
salt and white pepper to taste
¼ cup finely chopped fresh mint
Directions
1Place oil in saucepan over medium heat. Stir in onion, garlic and ginger; cook until softened, about 2 min. Stir in rice and cook another 2 min. to lightly toast rice.
2Add broth, mango, salt and pepper to saucepan; bring to boil. Cover and reduce heat to lowest setting. Cook 15 min., or until rice is tender. Fluff rice with fork. Stir in mint to serve.
Tips
1
For added flavour and texture, mix 1/3 cup (75 mL) unsalted, roasted cashews, coarsely chopped, into saucepan when adding the stock.
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Personal Note
Personal Note