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Thai Pineapple Stir-Fried Rice

Submitted by on Wednesday, 24 March 2010No Comment

pineapple-rice6 servings
Cool spring evenings still call out for meals that are hearty and warming, and yet entice with lighter flavors and more colorful veggies than winter’s staid standbys. This vegetarian take on a classic is perfect for this transitional time of year. Serve with a platter of sliced Thai-flavored baked tofu and a cleansing salad of greens with cucumbers, sprouts, and daikon radish.

1 1/2 cups long-grain brown rice
1 1/2 tablespoons olive oil
1 medium onion, quartered and sliced
2 cups small broccoli florets
2 medium carrots, sliced
1 medium red or orange bell pepper, diced
3 to 4 scallions, sliced
2 medium tomatoes, diced
One 16-ounce can unsweetened pineapple chunks
1 cup light coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons minced fresh or jarred ginger
Cashews for topping, optional

1. Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.

2. Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.

3. Add the broccoli, carrots, and bell pepper. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.

4. Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.

5. Stir in the cooked rice, then add the coconut milk, curry powder, soy sauce, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.

From Vegan Express by Nava Atlas

Photo Credit: Susan Voisin, FatFree Vegan Kitchen

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).

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