Mango Brown Rice Bowls
with Cilantro Chutney
- 8 oz precooked brown rice
- 1 mango
- 2 radishes
- ¼ cup cilantro chutney
- ¼ cup almonds
- 2 tbsp Forager® Project Plain Cashewgurt®
- For full ingredient list, see Nutrition
Make a small tear at the top of the brown rice bag and microwave for 1 minute. Peel and dice the mango. Trim and slice the radishes.
Divide the brown rice between 2 bowls and drizzle with the cilantro chutney. Add diced mango, sliced radishes, and almonds. Top with Cashewgurt.