Monday, November 10, 2008

Mango, cashew, coconut, red rice dish

This recipe is one of my own design. I first came up with it my last night in Eindhoven as a quick, post adventure meal.

a glug of oil (coconut is my favorite, but olive, vegetable, or canola also work)
1-2 cloves of garlic, chopped
1 small or 1/2 large onion, chopped
1 cup red rice (usually can be found at Asian super markets)
2 cups water
1 ripe mango, peeled and diced
1/2 yellow, red or orange pepper, finely chopped
1/3-1/2 cup chopped cilantro
1/4 cup shredded unsweetened coconut, or fresh chopped coconut, if you have it! (it's much better)
1/4 tsp (or more) cayenne pepper
freshly ground black pepper

- Heat the oil in a large saucepan over medium-high heat. Add in garlic and onion and cook until soft
- Throw in the red rice and saute for a minute or so
- Pour in the water. Reduce heat to low, cover and simmer for 45 minutes (until rice is soft and most of the water is absorbed)
- This would be a good time to do your chopping of everything else
- Stir in the mango, pepper, cilantro, and coconut
- Stir in cayenne pepper and black pepper, salt until the flavors really come out (this may require more than you think)
- Add in more cayenne and black pepper as needed

Some chopped avocado and turmeric are also good options to add in


1 comment:

DCDESIGN said...

Awesome, I've been making a version of this but your dish looks way better.