DistributorsSalsas & sides · CRESPO KITCHEN
Turmeric Brown Rice with Mango
Spiced brown rice with mango, cashews and parsley.
60 min approx.6 servingsFresh mango
© 2026 National Mango BoardIngredients
- 2 tablespoons canola oil
- ½ cup diced yellow onion
- 1 cup uncooked brown rice
- 1 teaspoon turmeric
- ½ teaspoon curry powder
- ½ teaspoon mustard powder
- ¼ teaspoon red pepper flakes
- 2 cups low-sodium chicken or vegetable stock
- ¼ teaspoon salt
- 1 cup diced mango
- ½ cup roasted unsalted cashews, chopped
- 1 tablespoon chopped parsley
Method
- Heat oil and soften onion for about 3 minutes. Stir in rice, turmeric, curry, mustard and chile for 2 minutes.
- Add stock and salt, bring to a boil, cover and lower the heat. Cook about 50 minutes until tender and the liquid is absorbed.
- Fluff with a fork and fold in mango, cashews and parsley.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board