Turmeric rice with peach and mango salsa



Light and refreshing this dish is a wonderful choice for a light, warm weather meal. 

Ingredients (serves 4-6)
For the rice
- 1.5 cups long grain rice, washed
- 2 cups boiled chickpeas, drained
- 1 Tablespoon coconut oil
- 1 Tablespoon turmeric

For the peach and mango salsa
- 1 mango, diced
- 4 peaches, diced
- a pinch cayenne
- 1 teaspoon coriander
- 1/2 lemon, juiced
- 1 Tablespoon maple syrup/honey, to taste (optional)
- 2 Tablespoons extra virgin olive oil
- a handful cilantro leaves, chopped

Prepare the salsa by combining the listed ingredients. If the fruit is underripe, add a little bit of maple syrup (or honey), to taste. Chill the salsa until ready to serve.
Cover the rice with plenty of water, bring to a boil, lower the heat and simmer until 'al dente', about 15 minutes. Drain the rice in a colander, rinse with cold water, then allow to drain completely. Heat the coconut oil, add the rice, sprinkle with the turmeric and stir to coat evenly. Remove from heat. Place the rice on a serving plate, add the chickpeas, top with the salsa and garnish with coriander leaves. Enjoy!



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