Why You’ll Love Mango and Turmeric Brown RiceRecipe
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It’s a flavorful and colorful way to prepare brown rice that’s far from plain.
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The sweet mango contrasts beautifully with the earthy turmeric and mild heat.
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Quick to assemble and mostly hands‑off while the rice simmers.
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One dish that works as a satisfying vegetarian main or an elevated side.
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Easy to adapt for what you have on hand—use vegetable stock, swap nuts, or adjust spice levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Canola oil (or another neutral oil)
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Yellow onion, diced
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Raw brown rice
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Turmeric powder
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Curry powder
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Mustard powder
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Red pepper flakes
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Low‑sodium chicken or vegetable stock
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Salt
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Mango, diced
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Roasted unsalted cashews, chopped
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Fresh parsley, chopped
Directions
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In a large pot, heat the oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
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Stir in the brown rice, turmeric, curry powder, mustard powder and red pepper flakes. Sauté together for about 2 minutes until fragrant.
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Pour in the stock and add salt. Bring to a boil over high heat.
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Once boiling, reduce heat to low, cover the pot and simmer for about 50 minutes (or until the stock is absorbed and the rice is tender).
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Remove the pot from heat. Fluff the rice with a fork, then gently stir in the diced mango, chopped cashews and chopped parsley.
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Serve immediately, while warm and aromatic.
Servings and timing
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Serves: about 6 people
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Prep time: ~10 minutes
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Cook time: ~50 minutes simmering
Variations
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Nut‑free version: Omit the cashews or substitute with toasted sunflower seeds or pumpkin seeds.
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Vegan version: Use vegetable stock instead of chicken stock.
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Add protein: Stir in cooked chickpeas, grilled tofu or shredded chicken as desired.
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Spice adjustments: Increase red pepper flakes for more heat, or skip curry / mustard powders for a milder flavor.
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Grain swap: If brown rice is unavailable, you could use long‑grain white rice or even quinoa — adjust liquid and cooking time accordingly.
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Fresh herbs & citrus: Add a squeeze of lime or lemon juice and extra chopped cilantro for brightness.
Storage/Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3‑4 days.
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To reheat: Place in a microwave or stove‑top pan, add a splash of water or stock to loosen the rice, cover and heat until warmed through.
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Note: The mango may soften more with storage; you could reserve half the mango and mix in fresh just before serving for the best texture.
FAQs
1. What kind of mango should I use?
Use a mango that’s ripe but still firm enough to dice cleanly. You want sweet flavor but a bit of texture.
2. Can I use white rice instead of brown rice?
Yes — you can, but cook time and liquid ratio will change because white rice cooks faster and may require less liquid.
3. Is this dish gluten‑free?
Yes — as written, it is gluten‑free (assuming your curry/mustard powders don’t contain hidden gluten).
4. Can I make this ahead of time?
You can cook the rice ahead and reheat later, but for best flavour and texture, add the mango and cashews just before serving.
5. Can I freeze leftovers?
Freezing rice dishes with delicate fruit like mango is not ideal because the mango may become mushy when thawed. It’s better to store in the fridge.
6. How can I make it spicier or milder?
To make it spicier: add more red pepper flakes or a dash of cayenne. To make it milder: reduce or omit the red pepper flakes and cut back on the mustard/curry powders.
7. What should I serve it with?
It works well as a standalone vegetarian main, or as a side alongside grilled fish/chicken, roasted vegetables, or a salad.
8. My rice turned out sticky — what happened?
That can happen if too much liquid was used or it wasn’t covered properly while cooking. Rinse brown rice before cooking to remove excess starch and maintain fluffiness.
9. Can I add vegetables to it?
Yes! Chopped bell peppers, peas, or sautéed spinach would make a lovely addition. Add them either during the rice cooking (if part of liquid) or mix in after.
10. Can I adjust it for fewer servings?
Absolutely — scale down the ingredients proportionally to match your serving size. For example, for 3 servings, use about half of each ingredient and adjust cooking liquid accordingly.
Conclusion
This Mango and Turmeric Brown Rice recipe brings together warm spices, nutty brown rice and bright, juicy mango in a dish that’s both comforting and fresh. With minimal fuss and maximum flavor, it’s a smart choice for a weeknight dinner or a vibrant side that’ll impress. Give it a try and you may find it becoming a staple in your rotation.
