Pineapple Rice

Hello and a Happy Healthy Vegan Friday to you!

the veggie nook

How would you like to make a plate of pure awesome for your next get together?

Isn’t it gorgeous??? I recently spoke of having a potluck lunch with my vegan meet up group. It was the potluck to end all potlucks friends. The food was utterly amazing. And what a great group of gals to spend my Sunday afternoon with. I normally have a rule of never making a new dish for a social get together in the off chance that it turns into a disaster. I’m lucky glad my dish turned out so well.

 

The hardest part was trying to carve out the pineapple so I could serve the rice in it. It actually only took me about 15 minutes and the rice itself only 30 (I had pre-cooked the rice). It would take less time if you just make the rice dish and serve it in a normal bowl… but it’s not nearly as fun!

I followed these step-by-step instructions on how to carve out a pineapple boat:

http://thaifood.about.com/od/thairecipesstepbystep/ss/pineappleboat.htm

The hardest part for me was scooping it out as I did not have a spoon with a serrated edge as the site recommends. After that though, it was easy peasy.

Pineapple Rice (Adapted from http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm)

1 cup jasmine rice (this works best cooked a couple of days in advance) cooked with 2 cups water for 20-25 minutes or until all of the water has been absorbed and store in the fridge until ready to use

1 pineapple (try to find one that is ripe, but not too ripe), put aside some of the juice from the pineapple (about 1/2 cup)

1 large (or 2 small) clove of garlic

1/2 a small onion, diced

1/2 tsp of chili flakes

1 cup frozen peas

2 carrots, peeled (I just peeled the skin off and kept peeling the carrot)

1/4 cup of raisins

2/3 cup of raw, organic cashews

6 tbsp coconut aminos

2 tsp curry powder

1 tsp cumin

1 tbsp maple syrup

chopped green onion & cilantro for garnish

Follow the instructions to construct your pineapple boat. Or just cut your pineapple open and chop into bite size pieces and reserve 1/2 of the juice. Give yourself some extra time so as not to have panic attacks looking at the clock waiting for your guests to arrive haha ;p

Melt some coconut oil in a wok and sautée the onion and garlic. Add the chili flakes and continue to sautée for a minute. Then add the veggies and pineapple juice and stir fry for a few minutes. When everything is heated through, add your pre-cooked rice, your pineapple, raisins and cashews and mix it together and stir-fry it. Stir in the coconut aminos, the curry, cumin and maple syrup and let it heat through. At this point, I let it cook for approximately 15 minutes to try and get the texture to be a bit like “fried” rice.

Remove the wok from heat and let it cool off a bit before spooning it into your pineapple. Garnish it with the green onion and cilantro according to your tastes (I love cilantro so I put a generous handful on!). Enjoy =)

 

I’ve shared this on Allergy Free Wednesdays

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