MANGO PILAF
Make and share this Mango Pilaf recipe from Food.com.
Provided by gailanng
Categories Mango
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine rice, salt, broth, mango, onion and water in a mediium saucepan. Bring to a boil; cover and turn heat down to summer for 15 -18 minutes. Rice should be tender and all liquid absorbed.
- Stir in the pine nuts, basil, cumin, chili powder, cayenne into the rice. Pepper to taste and serve hot.
LAMB, COCONUT & MANGO PILAU
Try this fragrant and filling one-pot supper that works just as well with beef and chicken
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what's left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.
- Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.
- Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan.
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.82 milligram of sodium
MANGO-LIME RICE
This rice is great with grilled chicken or fish! Excellent for a hot summer day!
Provided by Jess
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the brown rice and water to a boil in a saucepan. Stir the lime juice into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Stir the cilantro and mango into the cooked rice to serve.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 26.3 g, Fat 0.9 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 2.1 g
MANGO CHICKEN WITH SPICED PILAU
Spice up your midweek meal with this healthy and flavour-packed recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
- Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
- Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
- Remove bay and cinnamon, stir in coriander and serve with the chicken.
Nutrition Facts : Calories 414 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.77 milligram of sodium
MANGO QUINOA SALAD
This dish is as healthy as it is colorful!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 42m
Yield 12
Number Of Ingredients 15
Steps:
- Heat water and salt in a medium saucepan; bring to boil. Add quinoa and cook until tender but still firm to bite, stirring occasionally, about 12 minutes. Remove from heat and let rest for 5 minutes. Transfer to medium bowl. Add mango, cucumber, red pepper and onion to quinoa. Mix well.
- To make dressing: Blend oil, vinegar, chutney, black pepper, curry, mustard and ginger in a food processor. Add 1/4 cup dressing to quinoa mixture. Stir to coat. Spoon quinoa salad over spinach OR mix spinach with quinoa mixture. Drizzle with remaining dressing. Chill if desired.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 17.5 g, Fat 5.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 202.2 mg, Sugar 6.6 g
MANGO CHICKEN - RESTAURANT STYLE
I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. The ingredients are surprisingly simple, but create an interesting flavor - spicy and sweet. Not as healthy as some dishes, but still fun on occasion.
Provided by nisguy_300
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Wash the rice and cook with a couple pinches of salt.
- Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas.
- Cut the broccoli into bite-size pieces and set aside on it's own.
- Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small.
- Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil.
- In another small bowl, mix the Tabasco, sugar, and ketchup.
- 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season.
- Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
- Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring.
- Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.
Nutrition Facts : Calories 1247.3, Fat 39.7, SaturatedFat 7, Cholesterol 72.6, Sodium 1161.7, Carbohydrate 185.8, Fiber 8, Sugar 60.7, Protein 39.4
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