Co­conut Mango Rice

Delight Gluten Free - - Indulge -

YIELD: 8 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 30 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, CORN-FREE

2 cups Jas­mine rice 2 cups co­conut milk 1 cup wa­ter 6 ta­ble­spoons co­conut oil, di­vided 1 cup finely chopped sweet yel­low onion 2 ta­ble­spoons finely minced gar­lic 1 tea­spoon salt 1 cup finely chopped mango ½ cup finely chopped cilantro leaves

1. In a medium-sized pot, com­bine rice, co­conut milk, wa­ter and 2 ta­ble­spoons co­conut oil and bring to a boil. Cover with a tight fit­ting lid, re­duce heat to low and sim­mer for 15 min­utes. Re­move the pot from the heat with the lid still on and let steam off heat for 10 ad­di­tional min­utes. Fluff with a fork and set aside.

2. In a large high-sided sauté pan, heat 2 ta­ble­spoons of co­conut oil over medium heat. Add in the chopped onion and cook, stir­ring fre­quently, un­til the onions are soft and translu­cent, about 5 to 7 min­utes. Add in the gar­lic and cook 1 ad­di­tional minute un­til the gar­lic is fra­grant.

3. Add in the re­main­ing 2 ta­ble­spoons of co­conut oil and melt. Once melted, add in the Jas­mine rice. Use a large spoon to break up the rice and toss with the co­conut oil and onions and gar­lic.

4. Once the rice is fully coated with co­conut oil, add in the salt and mango. Cook, stir­ring fre­quently, for 3 to 4 min­utes un­til the rice and mango are hot.

5. Re­move from heat and stir in the chopped cilantro. Serve im­me­di­ately.

NU­TRI­TION PER SERV­ING: CALO­RIES: 418, FAT: 25G, SAT­U­RATED FAT 22G, CHOLES­TEROL: 0MG, SODIUM: 302MG, CAR­BO­HY­DRATES: 44G, FIBER: 2G, SUG­ARS: 6G, PRO­TEIN: 5G MAY - JUNE 2016

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