Grilled Mango Coconut Rice

photo by sheepdoc


- Ready In:
- 1hr 19mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 large mango, firm but ripe
- 1 sweet red pepper
- 398 ml coconut milk
- 284 ml low sodium chicken broth, undiluted
- sea salt, to taste
- fresh ground pepper, to taste
- 15 ml olive oil
- 340 ml brown basmati rice
- 3 green onions, sliced
directions
- Oil grill and preheat barbecue to medium-high.
- Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
- Grill pepper until lightly charred, about 3 to 4 minutes per side.
- Grill mango until hot, about 2 minutes per side.
- Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
- Preheat oven to 350°F.
- Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
- Add rice to pan and drizzle with remaining olive oil.
- In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
- Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
- Bake one hour or until all liquid is absorbed.
- Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
- Serve rice with mango, pepper and green onion slices.
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