Mango-Sesame Rice

This sweet-and-nutty rice is a perfect side dish for Asian-flavored grilled meat or fish. It also is great on its own for a deliciously easy and light summer dinner, served with a green salad.

Mango-Sesame Rice

3/4 cup uncooked jasmine rice
1 cup vegetable broth
1/3 cup water
1 teaspoon olive oil
1 tablespoon toasted sesame seeds
1 cup diced mango (fresh or from a jar)

In a saucepan or rice cooker, combine rice, broth, water, oil and sesame seeds. If using a saucepan, cover pan and bring to a boil over medium-high heat. Reduce heat to medium-low, stir rice, replace lid and simmer about 20 minutes, or until rice is tender. If using a rice cooker, follow manufacturer's directions. Stir in diced mango before serving.

Makes 4 servings.

Approximate values per serving: 209 calories, 3 g fat, 1 g saturated fat, 1 mg cholesterol, 41 g carbohydrates, 4 g protein, 409 mg sodium, 2 g fiber, 13 percent of calories from fat.

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Mango-Sesame Rice