Spend more time outside enjoying the sunshine and less time slaving away in the kitchen with our fabulous BBQ side that is an absolute doddle to make. Our Mango And Coconut Pilaf is refreshing and makes a fantastic side dish for any BBQ grilled food. It’s light, healthy and very tasty, perfect for alfresco dining!
For a winning combo we serve this tasty pilaf alongside Barbecued Spicy King Prawns, it works well with BBQ grilled lamb or halloumi too. Whatever your preference, with a side serving of our incredibly easy Mango & Coconut Pilaf you’re guaranteed to have a blooming marvelous BBQ feast this summer without spending too much time prepping food in the kitchen.
Incredibly Easy Mango & Coconut Pilaf.
Preparation Time; 10 Minutes
Cooking Time; 30 minutes ( or 2-3 hrs slow cooker)
- 1 Tbsp Olive Oil
- 350g Easy-Cook Basmati Rice
- 2 Gloves garlic – Finely Chopped.
- 1 Red onion – Finely Chopped.
- 2 Limes – Both Juiced Plus Zest Of 1.
- 2 Red Chillies
- Pinch Ground Allspice
- 55g Desiccated Coconut
- 1 Ripe Mango – Chopped Into Small Cubes
- Handful of raisins
- 900ml Low Salt Vegetable Stock
- Few Sprigs Of Fresh Coriander – Washed & Chopped (Stalks Too!)
- Heat the oil in a heavy based pan. Add the onions and cook for 2-3 minutes over a low heat. Add the garlic, chillies, lime zest and spice, cook for a further 2 minutes.
- Rinse the rice under cold water in a sieve. Add the rice to the pan, keep stirring until all the grains are coated in oil.
- Add the juice of 1 lime followed by the desiccated coconut, raisins and stock. Season with a little salt and pepper then bring to the boil for a minute. Reduce to a simmer and cook for 30-40 minutes with the lid partially covered. You’ll need to stir the rice occasionally to prevent it sticking. Add more stock if required. The rice should be tender once cooked.
- Finally add the mango, coriander and remaining lime juice. Stir well.
- Serve in warm bowls.
This can be cooked in the slow cooker. Simply follow steps 1-3 above and then transfer everything to the slow cooker. Cook for 2-3 hours on the low setting. The rice should be tender and all the liquid absorbed. Only add the mango, coriander and left over lime juice once the dish has finished cooking.
A delicious side for a grilled BBQ feast. We particularly enjoy this served alongside our BBQ Spicy King Prawns.
The recipe also tastes delicious with pomegranate. You could halve the mango and replace half for a super fruity combination or simply swap the mango with pomegranate.