15m
PREP TIME
25m
COOK TIME
260
CALORIES
14
INGREDIENTS
Servings: 6 (3/4 cup)
Ingredients
- 2 tablespoons butter
- 2 large shallots, thinly sliced (about 1/3 cup)
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/8 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1 cup jasmine rice
- 2 cups water
-
1/3
cup
macadamia nut butter
![substitution]( "substitution")
Substitutions available
- almond butter
- 3 tablespoons hot water
- 1 tablespoon fresh lime juice
- 1 medium mango, chopped (about 1 1/2 cups)
- 1/3 cup chopped fresh cilantro
- 1/3 cup toasted flaked coconut
INSTRUCTIONS
- 1 Melt butter in medium saucepan on medium heat. Add shallots; cook and stir 2 minutes or until tender. Add ginger, sea salt, cinnamon and red pepper; cook and stir 30 seconds or until fragrant
- 2 Stir in rice. Cook and stir 1 minute. Add water; bring to boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed
- 3 Meanwhile, mix nut butter, hot water and lime juice in small bowl until well blended. Remove rice from heat. Add nut butter mixture; stir gently until well blended. Gently stir in mango and cilantro. Serve sprinkled with toasted coconut
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NUTRITION INFORMATION
(per Serving)
Chicharron Pork Belly Burnt Ends Charcuterie Board
![pork belly burnt ends]()
