Bombay Rice With Mango Salsa
|Defatted low sodium chicken broth||2 1⁄2 Cup (40 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Chopped sweet red peppers||1 Cup (16 tbs)|
|Grated ginger root||1 Tablespoon|
|Long-grain rice||1 Cup (16 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Ripe mango||1 Medium, peeled and coarsely chopped|
|Raisins||1 Cup (16 tbs)|
|Chopped parsley/Cilantro||1⁄2 Cup (8 tbs)|
|Chopped parsley/Cilantro||1⁄2 Cup (8 tbs), lightly packed|
|Red wine vinegar||2 Teaspoon|
|Peppercorn feta cheese||4 Ounce, crumbled|
In a medium saucepan, combine the broth, onions, peppers and ginger.
Bring to a boil, then stir in the rice.
Reduce the heat, tightly cover and simmer about 20 minutes or until the rice absorbs the broth.
Remove the saucepan from the heat and let stand, covered, for 5 minutes.
Meanwhile, in a medium bowl, combine the mangoes, raisins, parsley or cilantro and vinegar.
Gently stir in the cheese.
Gently stir the mango mixture into the rice.
Use a fork to fluff and separate the rice.