Curried Mango Rice with Cashews
January 22, 2012
The first time I ate this rice was at a park potluck picnic. A number of families gathered with our very small children trying to eek out some semblance of a dinner party while our children ran wild over, under, and around the play structure. It truly is the perfect potluck dish- full of interesting flavors and textures, stays well at room temperature, and is quite easy to whip up in advance. Since that night, this dish has become my secret weapon. It starred at not one, but three baby showers that I threw over the last few years, pairing beautifully with an Asian chicken salad. It has also been a hit at multiple potlucks.
Curried Mango Rice with Cashews could not be easier to make. Cook up some brown rice and let it cool. Mix together a dressing with curry paste and lime juice. Then toss it all together with diced mango, toasted cashews, and crunchy pepitas (pumpkin seeds). Since the dressing is not cooked, it is important to use curry paste, instead of dry curry. The paste has been cooked a bit in oil in advance. Regarding the mango, this time of year it is easy to find fresh mangos in the market, but to save time or make this out of season, look for mango chunks in the freezer section. We buy them at Trader Joe’s to make in this rice and add to smoothies or oatmeal.
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