Salsas & sides · CRESPO KITCHEN

Mango Wild Rice with Pistachios

Wild rice with mango, toasted coconut and herbs.

Fresh mango

Dish photograph: Mango Wild Rice with Pistachios. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 cups vegetable stock
1/2 tsp sea salt
2 tbsp olive oil
1 garlic clove, minced
1 cup diced Honey Mango
1/4 cup toasted unsweetened shredded coconut
1 tsp ground cumin
Fresh black pepper
1 cup water
1 cup wild rice (or use a wild rice blend if it's easy to access)
1/2 cup diced red onion
Juice of 1 lemon
1/4 cup pistachios
1/4 cup chopped parsley
Pinch of sea salt

Method

Bring stock and water to a boil with ½ teaspoon salt. Add rice, reduce heat and simmer for 35–40 minutes until tender, then drain.
Meanwhile, soften onion and garlic in the oil over medium heat for about 5 minutes.
Combine rice with onion, garlic, mango, pistachios, coconut, cumin, lemon juice and parsley. Adjust salt and pepper and serve warm or cold.

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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:

mango.org

Recipe credit: Recipe submitted by McKel Hill, Nutrition Stripped