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    You are in: Home / Recipes / Coconut Mango Brown Rice Recipe
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    Coconut Mango Brown Rice

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    lolablitz's Note:

    Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat coconut milk, water and salt to boiling in a medium pan.
    2. 2
      Add rice and mango and return to boil.
    3. 3
      Cover and lower heat to simmer.
    4. 4
      Simmer 5 minutes.
    5. 5
      Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
    6. 6
      Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.

    Ratings & Reviews:

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    Nutritional Facts for Coconut Mango Brown Rice

    Serving Size: 1 (344 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 809.6
     
    Calories from Fat 226
    28%
    Total Fat 25.2 g
    38%
    Saturated Fat 23.1 g
    115%
    Cholesterol 0.0 mg
    0%
    Sodium 350.8 mg
    14%
    Total Carbohydrate 143.0 g
    47%
    Dietary Fiber 3.8 g
    15%
    Sugars 99.1 g
    396%
    Protein 6.8 g
    13%

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