Ingredients: 1/2 Cup Red Onion, small dice 1 Cup Red Bell Pepper, small dice 2 Tbs. Garlic, minced 1 Pinch Crushed Red Pepper, more if wanted 2 Tbs. Olive Oil 1 Tbs. Sesame Oil
6 1/2 Cups Water 2 Tbs. Ginger, grated 3 Tbs. Soy Sauce 3/4 tsp. Salt
4 Cups Brown rice, short grain
1 Pineapple, may need only 3/4
1 1/2 Cups Frozen Green Peas 1/4 Cup Green Onion, sliced thin
Place first six ingredients into hot pan.
Sautée for a couple of minutes.
Add water, soy sauce, ginger and salt.
Bring ingredients to a boil.
Add rice to pot and bring back to boil
Cover pan tightly with lid or foil.
Boil for thirty seconds on top or stove.
Place pan into oven for 45 minutes.
Remove rice from oven.
Place in cool area. Take cover off rice.
Add peas to rice [can be frozen]
Put cover back on rice for 10 minutes.
Remove cover and add green onion and pineapple.
Mix well and serve.
Garnish with extra pineapple and green onion
Note: You may not want to grill the whole pineapple as it will yield a lot of pineapple slices. You can grill half and save the other half for a snack if you like.
For the Pineapple:
Cut top and bottom off pineapple
Peel pineapple with a knife.
Cut pineapple in quarters lengthwise.
Remove some of the core from pineapple.
Cut pineapple quarters into thin slices.
Grill pineapple on a hot, dry grill.
New Taste Thinking:
This recipe is great for vegetarians and vegans as is. You can also add some grilled tofu and a few stir-fried vegetables for a complete meal. You may also want to try adding ginger crusted shrimp in place of tofu. This recipe makes a lot of rice, but you can find many uses for it over the next few days. Simply warm it back up in the microwave and serve as a delicious snack or side dish.
Serving Size 3/4 Cup Servings Per Recipe 20 Calories 193 Calories from Fat 28 Total Fat 3g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 255mg Total Carbohydrate 38g Dietary Fiber 3g Sugars 6g Protein 4g
