Sunday Rice Dish

Tonight I decided to take a queue from Michelle and cook a Sunday night rice dish for dinner. I looked through some of my favorite recipes on my Pepper Plate account and decided on Pineapple Fried Rice. It seemed simple, easy, and has potentially for leftovers during the week. Here are some pictures of the process and the outcome. Also for those interested I attached the recipe from Vegetarian Times.

Chopping Veggies and Pineapple for rice mixture

Homemade blended Spicy Pineapple Sauce

Cooked rice with Vegetable Stock

Saute Chopped Veggies

Mix Sautéed Veggies & Pineapple with cooked rice.
Top with blended spicy pineapple sauce.

Pineapple Fried Rice

• 2 ¼ cups low-sodium vegetable broth, divided
• 1 cup long-grain brown rice
• 1 ¼ cups diced fresh pineapple, divided
• 1 Tbs. low-sodium soy sauce or tamari
• ½ tsp. red pepper flakes
• 2 Tbs. toasted sesame oil
• ½ cup diced yellow onion
• 6 cloves garlic, minced (2 Tbs.)
• 1 small carrot, finely diced (½ cup)
• ½ cup finely diced red bell pepper
• 5 green onions, thinly sliced (⅓ cup)

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; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. 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.