| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 |
c |
Long grain rice |
|
|
One; (4-ounce) slice |
|
|
; fresh pineapple |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Finely chopped green onion |
| 1 |
sm |
Clove garlic; minced |
| 1/2 |
c |
Roasted red bell pepper; (you can buy a jar |
|
|
; of these already |
|
|
; roasted), finely |
|
|
; diced |
| 1/4 |
c |
Pineapple juice |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
TO COOK THE RICE: Bring 2 cups of water to a boil, add the rice, cover and
simmer for 17 minutes or until done. Set aside.
TO PREPARE THE PINEAPPLE: While the rice is cooking, preheat a non-stick
skillet until it is very hot. Add the pineapple slice and cook over high
heat, for about 2 minutes per side or until brown. Remove from the skillet
and cut the pineapple into a fine dice; reserve for later.
TO ASSEMBLE THE RICE: In a saut. pan, heat the oil for 30 seconds. Add the
green onion and garlic and saut. for a minute or until the green onion is
tender. Add the pineapple, roasted red bell pepper, and pineapple juice and
boil down until the liquid has almost entirely evaporated. Season with salt
and pepper to taste and stir this mixture into the cooked rice.
Converted by MC_Buster.
Per serving: 278 Calories (kcal); 27g Total Fat; (85% calories from fat);
trace Protein; 10g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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