PINEAPPLE RICE
Sweet and savory, this colorful rice side dish is a perfect complement to Easter ham. Or, leftover ham can be stirred in to make a distinctive post-Easter brunch dish.
Provided by College Inn
Categories Pineapple
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
- Stir in rice; cook 2 minutes.
- Drain pineapple reserving juice; set fruit aside.
- Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.
- Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.
Nutrition Facts : Calories 213, Fat 4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 21.7, Carbohydrate 39.4, Fiber 1.6, Sugar 1, Protein 4.4
GOLDEN PINEAPPLE RICE
This is a rice pilaf that goes great with spicy foods such as Thai or Caribbean. You can substitute white rice for brown rice if you wish, but be sure to adjust the amount of water as necessary.
Provided by Pepper Monkey
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute oil, garlic, ginger, turmeric, salt and rice for about two minutes.
- Stir to prevent sticking.
- Add water and bring to a boil.
- Once the water boils simmer for 45 minutes until all the water is absorbed.
- Stir in pineapple, cilantro and slivered almonds.
ROASTED GOLDEN PINEAPPLE WITH SPICED WHIPPED CREAM
Steps:
- In a stainless steel mixing bowl, combine pineapple slices, sugar, wine, vanilla bean and mint leaves. Place into baking pan and cover with foil. Bake at 350 degrees F for 30 minutes. Fruit should be slightly caramelized to the bottom of the baking pan and there should be fragrant syrup through out.
- Whip cream to soft peaks. Add 1/4 cup sugar and spices. Continue whipping to stiff peak.
- Serve slice of pineapple with syrup and dollop of cream. Sprinkle with toasted coconut.
GOLDEN PINEAPPLE RICE
A nice side dish from Moosewood New Classics. This is just a bit bland on its own, but really lovely as a side for spicy meat dishes. It is indeed a lovely golden color.
Provided by pattikay in L.A.
Categories Brown Rice
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- in a medium saucepan with a tight fitting lid, combine the rice, oil, garlic, ginger, turmeric and salt.
- saute for a minute or two, stirring constantly to prevent sticking.
- add the water and bring to a boil.
- when the water boils, reduce the heat to low, cover and simmer for about 45 minutes, till the water is absorbed and the rice is tender.
- stir in the pineapple, cilantro or scallions and the cashews.
PINEAPPLE FRIED RICE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
- Crumble the cold rice between your fingers to separate the grains, and set aside.
- Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
- Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.
PINEAPPLE RICE
This is a sweet rice dish that can beserved as a side dish, either hot or cold. It is also a great dessert if served with cream.
Provided by Miss Erin C.
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F degrees.
- Boil rice.
- Place 1/3 of rice in bottom of buttered baking dish.
- Cover with half of the pineapple, half the brown sugar, and half of the butter.
- Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
- cover with last 1/3 of rice and pour over pineapple juice.
- Bake covered for 30 minutes.
PINEAPPLE FRIED RICE
Add chunks of fresh pineapple to fried rice to transform it into something special. Serve on its own for a family dinner, or as part of a Chinese banquet
Provided by Cassie Best
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 10
Steps:
- 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
- Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.
Nutrition Facts : Calories 301 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
PINEAPPLE RICE
Mixing fruit and savoury is not to everyone's taste but this quick side is certainly worth taking a gamble on
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.
Nutrition Facts : Calories 253 calories, Fat 4 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.74 milligram of sodium
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