Sunday, September 18, 2005

Something a little different

Golden Pineapple Rice
Moosewood Restaurant New Classics Copyright 2001

1 ½ cups brown rice
2 teaspoons vegetable oil
2 garlic cloves, minced or pressed
1 ½ teaspoons grated fresh ginger root I used jarred grated ginger
½ teaspoon turmeric
½ teaspoon salt, or more to taste
2 ½ cups water
1 cup fresh or unsweetened drained canned pineapple chunks
¼ cups minced fresh cilantro or scallions I used scallions
½ cup chopped toasted cashews, optional I did add the cashews

In a medium saucepan with a tight-fitting lid, combine the rice, oil, garlic, ginger, turmeric and salt. Sauté 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, until the water is absorbed and the rice is tender. Stir in the pineapple, cilantro or scallions, and the cashews, if using.

Serves 6 to 8.

I thought I should try something a bit more exotic. This recipe is for my lunch this week. I only added the ½ teaspoon of salt and it could have used a bit more but otherwise, I wouldn’t change a thing.

This is the only Moosewood cookbook I own. Before this, I believe the only recipes I’ve tried from this cookbook were for cookies and muffins, all very good. I think the reason I haven't tried more of these recipes is that although they're mostly uncomplicated, they usually call for ingredients that I don't keep on hand.

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