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Easy mango coconut rice throw-together.
Jan. 20th, 2014 09:19 pmTonight I started out with thoughts of using a book recipe but then wildly diverged, and it came out very well and got good reviews by everyone, so I thought I'd put down what I did here so I can re-do it (L. requested that we have it again).
Ingredients
-splash of veg broth for sautèing
-about 3/4-1 cup diced onion
-2 cloves garlic, minced
-2 cups long grain brown rice
-4 to 5 tsps vindaloo curry seasoning
-2 13.5 ounce cans coconut milk (I used one full-fat and one light b/c that was what I had on hand)
-1 cup veg broth
-Salt to taste (about a 1/2 tsp)
-1 cup frozen green peas, thawed
-1 fresh mango, diced
-about 1/4-1/2 cup sweet mango chutney (I used storebought, although homemade would be good, too)
-pepper and ground cardamom to taste
Steps:
1. Saute the onion and garlic in a splash of veg broth in a large pot until onion is translucent. Add the rice and curry seasoning and stir for a moment or two to mix.
2. Add the coconut milk and 1 cup veg broth, stirring well. Bring to a low boil over medium-high heat, then turn to low, cover and simmer for 45 minutes. Add the salt prior to turning down the heat.
3. After rice has cooked/thickened, add peas, fresh mango, and mango chutney. Allow the mixture to continue to cook without the lid, if necessary, to further reduce the sauce. Add pepper and cardamom to taste (I was generous with the cardamom).
Ingredients
-splash of veg broth for sautèing
-about 3/4-1 cup diced onion
-2 cloves garlic, minced
-2 cups long grain brown rice
-4 to 5 tsps vindaloo curry seasoning
-2 13.5 ounce cans coconut milk (I used one full-fat and one light b/c that was what I had on hand)
-1 cup veg broth
-Salt to taste (about a 1/2 tsp)
-1 cup frozen green peas, thawed
-1 fresh mango, diced
-about 1/4-1/2 cup sweet mango chutney (I used storebought, although homemade would be good, too)
-pepper and ground cardamom to taste
Steps:
1. Saute the onion and garlic in a splash of veg broth in a large pot until onion is translucent. Add the rice and curry seasoning and stir for a moment or two to mix.
2. Add the coconut milk and 1 cup veg broth, stirring well. Bring to a low boil over medium-high heat, then turn to low, cover and simmer for 45 minutes. Add the salt prior to turning down the heat.
3. After rice has cooked/thickened, add peas, fresh mango, and mango chutney. Allow the mixture to continue to cook without the lid, if necessary, to further reduce the sauce. Add pepper and cardamom to taste (I was generous with the cardamom).
