COCONUT MANGO BROWN RICE

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Coconut Mango Brown Rice image

Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk.

Provided by lolablitz

Categories     Brown Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup coconut milk
2 tablespoons water
1/4 teaspoon salt
1 cup instant brown rice
1 mango, diced

Steps:

  • Heat coconut milk, water and salt to boiling in a medium pan.
  • Add rice and mango and return to boil.
  • Cover and lower heat to simmer.
  • Simmer 5 minutes.
  • Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
  • Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.

Nutrition Facts : Calories 809.7, Fat 25.2, SaturatedFat 23.1, Sodium 350.8, Carbohydrate 143, Fiber 3.9, Sugar 99.2, Protein 6.8

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