For those of you that have been following me for a while, you know that I sometimes go off in different directions with content for this blog. I usually stay focused on words and writing or freelance strategies, but once in a while I like to explore the not so obvious paths of communication.
So today I’m going back to an area I’ve visited before – food.
Cooking, eating, or sharing a meal are all great ways to communicate with nature, our inner creativity and our friends or family. So I can’t resist the urge to share with you something I put together a few days ago for dinner. It’s based on a dish I enjoyed at a St. Augustine Beach spot – Mango Mango’s. This great spot offer a touch of the islands to every dish they serve.
Here’s my version of brown rice, peppers and mango. In addition to the whole grain benefits of the rice, it also peps up your metabolism with hot peppers.
Christine’s Spicy Brown Rice Pilaf with Mango and Peppers
February 16, 2012
- One cup organic brown rice (I like Gourmet House brand that I get in the Publix organic food section)
- 2 ½ cups water
- 1 tsp. salt (optional)
- ¼ tsp. Mrs. Dash Chipotle Seasoning (or to your taste)
- ¼ cup each green and sweet red or orange pepper
- ½ jalapeno pepper chopped fine
- 1 clove garlic, minced
- ½ medium-sized mango, chopped
- Grape seed oil
Cook rice in rice cooker or on stove top with water, salt, Mrs. Dash, and a dash or two of olive oil. Cook ahead of time if desired so rice dries out a bit.
When ready to prepare, coat medium sized skillet with grape seed oil. I use grape seed oil because it has a higher cooking temp tolerance than olive oil. Add peppers and sauté until peppers are soft. Add garlic and cook for a minute or two more.
Add cooked rice, adding a little more oil if necessary. Stir gently. Add mango and stir again. Serve with a wedge of lime. Delicious!!
We also serve with my homemade sweet plum sauce. (I’m not sharing that just yet, but stay tuned!) You can make this dish as mild or hot as you like. Just adjust the Mrs. Dash or jalapeno use. Just remember the heat of the peppers is good for your metabolism and helps you burn more calories!
A side of fresh strawberries and mango is a perfect accompaniment. Now my vegetarian friends (it qualifies as vegan) will enjoy this as a main dish, but it’s also a great side.
Enjoy! And here’s a little Calypso music to entertain you while you fix this dish……
STOP HERE IF YOU’RE VEGETARIAN!
We had it with Chicken medallions that were sprinkled with Chipotle Mrs. Dash. I have an Armatale pan that works great on the grill and is perfect for sauteing just about anything on the grill. Any grill-safe pan will work, but be sure to check out the link if you’ve never heard of these pans. They are extremely versatile and well worth the investment.
Start by warming some grape seed oil in a pan on the grill, then add the medallions and saute, turning once to keep a nice brown. At the very end I add just a touch of dry white wine (optional) and continue sauteing for just a few minutes.
As always, thanks for reading, and I welcome your comments!