1. Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate. 2. Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice. 3. Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown. 4. Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown. 5. Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup. 6. Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric. 7. Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered. 8. Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste. 9. Drizzle with Extra Virgin Olive Oil and serve. Enjoy. ---------------------------------------------------------------------------
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Ingredients
