Orange Mango Rice and Vegetables
Flexible recipe that you can cook in a small slow cooker or on stovetop, using whatever you have on hand. This makes 1-2 servings, depending on appetite and what else you're cooking.
Equipment
- Small slow cooker or pot
Ingredients
- 1/2 cup Brown or white rice (gluten free)
- 1 scoop Chicken bone broth powder
- Few shakes of Himalayan rock salt
- 3/4 cup Mixed frozen vegetables
- 1/2 cup Frozen mango (or between 5-10 cubed pieces)
- Handful Frozen, dehydrated, or fresh kale
- 1/2 cup Water
- 1/2 cup Orange juice (or water, if you can't have or don't want juice)
- 1-2 tsp Arrowroot flour (optional)
- 1 Tbsp Softened goat cheese (optional)
Instructions
- Add brown or white rice to small slow cooker or pot and mix in chicken bone broth powder and salt.
- Add frozen vegetables, greens, frozen mango.
- Add liquids (orange juice and water, or just the full amount in water).
- If using a small slow cooker (I use Curtis Stone's Multi-Cooker on Slow Cook setting and it cooks for an hour), set it and come back when it's done.If using a pot, you'll want cook for the recommended time on the rice package (usually about 15 minutes for white rice and 40-45 minutes for brown rice).
- If there's some liquid left at the end, which there usually is when I slow cook it, add 1-2 tsp of arrowroot flour and stir thoroughly until the liquid starts to disappear.
- If you want to add some creaminess, add a tablespoon of softened goat cheese (or however much you like) and mix in well until it is melted and evenly distributed.