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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A wonderful side for almost any meat. Made with dried mango. Ingredients:
1/2 cup dried mango, diced small |
1/4 cup pine nuts, toasted (can sub walnuts) |
1/2 cup onion, chopped |
1 cup basmati rice (jasmine rice works wonderfully) |
1/2 teaspoon salt |
1 (14 ounce) chicken broth (1 3/4 cups) |
3/4 cup water |
1 teaspoon basil (fresh is so much better) |
1/2 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon cayenne pepper (1/2 teaspoon is plenty enough) |
black pepper |
Directions:
1. Combine rice, salt, broth, mango, onion and water in a mediium saucepan. Bring to a boil; cover and turn heat down to summer for 15 -18 minutes. Rice should be tender and all liquid absorbed.
2. Stir in the pine nuts, basil, cumin, chili powder, cayenne into the rice. Pepper to taste and serve hot.
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