This month, Vegetarian Times had pineapple as their 1 food 5 ways. I saw the pineapple fried rice and thought one word: Yes. Looked at the ingredient list and saw more of my favorite things: red pepper, red pepper flakes (really anything red pepper I love) green onion, soy sauce, garlic. I rushed out to Joseph's (which finally reopened a little big ago since that STUPID storm that caved its roof in this summer!!) and got a pineapple.
I love the mix of sweetness from the pineapple and the heat from the red peppers. I'm not the biggest fan of the texture of pineapple, but the flavor is so delicious. This recipe is reaaaaalllly good. Mahalo Vegetarian Times for this recipe!
Ingredients
2 1/4 cups low sodium vegetable broth, divided
1 cup long grain brown rice
1 1/4 cup diced fresh pineapple, divided.
1 T low sodium soy sauce or tamari
1/2 t red pepper flakes
2 T toasted sesame oil
1/2 cup diced yellow onion
6 cloves garlic, minced
1 small carrot, finely diced (1/2 cup)
1/2 cup finely diced red bell pepper
5 green onions, thinly sliced (1/3 cup)
Directions
1. Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low and simmer 40 minutes, or until all liquid is absorbed and rice is tender.
2. Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce and red pepper flakes in blender until smooth. Set aside
3. Heat oil in skillet over medium-high heat. Add onion and garlic; saute 3 minutes. Reduce heat to medium, add carrot and bell pepper, and saute 3 minutes more. Add remaining 3/4 cup diced pineapple and cook 3 minutes more. Add cooked rice to skillet and cook 5 minutes, stirring frequently. Add blended pineapple mixture and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper if desired.
Katie's Notes: Make sure you use the low sodium versions of the products. If not, you're going to overload on sodium. Make sure you eat it HOT, it does NOT taste as good lukewarm.
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