Just because it’s a little bit sweet, doesn’t make it dessert.
It’s that wonderful time of year when really awesome fruits come into season. Well, ok so really that started at the beginning of spring…and right now it feels like the dead of summer in Texas. But as the weather warms up, I love using all of the great fruits and veggies that come into season. Today, I decided to use a juicy, ripe mango to jazz up brown rice.
Feel free to treat this like a pasta salad and throw in whatever ingredients you’d like. It’s also great to let this pilaf sit in the fridge and heat it up as leftovers because the flavors will have more time to marinate together.
Now, I will say that I use boil-in-bag rice. I have never tried to make regular rice (pathetic, I know) and also tend to go for the 90-second microwavable rice. Whichever rice you choose, it matters not. 🙂
Mango Rice Pilaf
Makes ~4 side-dish servings (1/2-3/4 cup) …sorry, I didn’t measure the final product this time
- 2 cups cooked brown rice (like I said, used whatever cooking method you’d like as long as you get 2 cups in the end)
- 1 large mango
- 1/4 cup dried cranberries
- 1/4 small red onion, diced small
- Juice of 1/2 of a lime
- 1 1/2 Tbsp slivered almonds
- 2 Tbsp cilantro or parsley, chopped
Cut mango into small cubes. Don’t know how? Click here.
Combine all ingredients in a medium bowl. Carefully stir until well combined.
Allow to sit for 10-15 minutes before serving so flavors can marinate. Feel free to reheat before serving as the rice will cool a bit while the flavors combine.
Easy, right?! It’s such a light, refreshing side dish and gives a little something to make brown rice fancy.
Question of the day: What’s your favorite spring/summer fruit?