Sweet spiced basmati rice with mango {vegan + gluten free}

(cliccate qui per la versione italiana)

Happy Monday y’all!

Today’s recipe is 100% delicious and summery. I first made it a few years ago and then again this year for Easter lunch at home (we’re not very traditional when it comes to celebrations, haha).

As you may remember from earlier dishes that I’ve shared, I love combining sweet and savory in the same recipe, especially in salads. Here I go again: a brown basmati rice salad full of sweet spices, mango, fresh coriander and crunchy toasted almonds. Basically all my favorite foods in one! This dish is surprisingly quick to make, and it’s very filling too; you may add some legumes to it and it’ll turn into a fully balanced meal. You can eat it warm (not too hot!) or at room temperature, as I like doing.

SWEET SPICED BASMATI RICE WITH MANGO {vegan + gluten free}
by Marta Giaccone

Recipe
serves 4
prep time: 5 mins, cook time: 30 mins, total time: 35 mins + 5 mins cooling

1 + 1/3 cup / 250 gr uncooked basmati brown rice
1 large onion or 3 shallots
2 + 2/3 cups / 650 ml vegetable stock
1 tsp cumin, ground or seeds
1 tsp coriander, ground or seeds
1 tsp cardamom, ground or seeds
1 + ½ tsp turmeric, ground
1 mango, peeled and diced
lemon juice
salt
olive oil
½ cup / 70 gr raisins, soaked in warm water for a few minutes
handful nuts and seeds, toasted
handful fresh coriander

Method

1. Heat up vegetable stock, which needs to be boiling hot.
2. Chop onion finely and add it to a pot set on medium-low heat. Cover and let cook through. Stir often, always covering the pot; after about 10 minutes it should be ready.
3. Crush spices with a mortar and pestle if necessary, then add them to the pot along with a pinch of salt and stir. Keep the flame on medium.
4. Using a strainer, rinse the rice under cold, running water.
5. Add rice to the pot and toast it by stirring quickly so it doesn’t stick and/or burn.
6. Add all the vegetable stock to the pot and stir just once. Once it simmers again, turn down to low, cover the pot with foil (wrap it around the rim so the steam doesn’t escape) and then place the lid on top.
7. Let rice cook for 15-20 minutes (or according to packaging instructions) without ever stirring. I’d suggest to check that it’s not completely dry after 15 minutes, then put the foil and lid back on and continue cooking until all liquid has been absorbed. Don’t stir, just look!
8. Remove pot from heat, keeping the foil and lid on, and let sit for 5 more minutes.
9. Uncover the rice and fluff it up with a fork. Add toasted almonds, diced mango, fresh coriander and lemon juice only just before serving.
10. Serve either warm or at room temperature.