| Prep Time | 30 mins |
| Servings |
ppl
|
Ingredients
- 1 C black forbidden rice
- 1 C coconut milk
- 1 ¼ C chicken or vegetable stock
- 1 shallot finely chopped
- 3 cloves garlic minced
- 1 TBS Coconut oil
- 1 tsp sea salt
- ¼ C finely chopped mango optional
Ingredients
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|
Instructions
- In a medium saucepan, over medium heat, melt coconut oil.
- Add garlic and shallot and saute for 1 minute.
- Add rice and saute rice, stirring so it doesn’t stick to the bottom, for about 3 minutes until toasted.
- Add coconut milk, broth and salt.
- Follow directions on the back of the rice package.
- When rice is done, add mango (if using) on top of rice and put the lid on. Allow mango to heat up.
- Stir and serve!