Tuesday, January 3, 2017

Pineapple Rice

Pineapple Rice
During the last week of December 2016, I was going through my collection of recipes, wondering what to do for New Year and I came across this recipe that I had saved years ago.  I happened to have all the ingredients at home and so decided to make a vegetarian version of the delectable Pineapple Rice.  New Year is a time to celebrate with family and to give thanks for the blessings of the past year and the dawning of a New Year. So after church we came back and enjoyed a wonderful time together.

The Recipe:

2 cups cooked low GI basmathi rice ( I used stock to cook the rice); ¼ cup each of peas and corn; 1 carrot, grated; 3 large cloves garlic, minced fine; few spring onions for garnishing; 1 cup cubed pineapple; 1 extra slice pineapple for garnishing; 10 roasted  cashew nuts, halved (I forgot to add them) 2 tbsp thick coconut milk; ¼ tsp turmeric; pepper and salt to taste; coriander leaves for that extra zing; 2 tbsp olive oil.

NB:  It’s best to use rice cooked the day before for this recipe.  If you do have to cook the rice on the same day, make sure it is cooled before using.

Heat the oil in a large wok, medium high and stir fry the garlic for a few minutes to golden brown.  Add the peas and corn and stir fry without adding water for 2 or 3 minutes.  Next add the carrots and stir gently for a minute.  Add the turmeric and pepper and the pineapple cubes.  Mix together and add the rice spoon by spoon until all the rice is used.  Sprinkle the coconut milk all over the rice and add the cashewnuts, half the coriander leaves and spring onions reserving the rest for the garnish.  Mix together and remove to serving dish.  Garnish with pineapple, spring onions and coriander leaves or tomatoes like I did.  Serve immediately with any side dish of your choice.

Non vegetarians can add chicken or prawns as desired.