August 04, 2015

pineapple stir-fry with coconut rice


I get excited when a recipe calls for coconut rice.  It is so much a favorite of mine that when I find a good recipe that includes it, I will make it multiple times.  In fact when my kids see the rice going in the rice cooker that is always their first question, "is that coconut rice!?", and when I say yes I am the best mom ever.  Come to think of it maybe I should make it daily!?;)  My second favorite part of this dish... the pineapple.  I am picky when it comes to mixing fruit into a dinner dish, so if I post one that means it was delicious!  The sweet fruit goes perfectly with the cool cilantro and fiery, red peppers!

As you can see the chicks are getting so big and work up quite an appetite after playing!!!  I can't wait to finish building the coop this weekend and then I will post some pictures.  

Servings 4-6
Total Time 50 minutes

  • 1 1/2 cups canned coconut milk
  • 1 1/2 cups brown rice, rinsed
  • 1/2 teaspoon course salt
  • 1/4 cup Bragg's Liquid Aminos or soy sauce
  • 1 pineapple, cut into chunks and the juice squeezed from the chunks and reserved
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons grapeseed oil
  • 2 inches of ginger root, grated
  • 1 bunch green onions, sliced
  • 1/2 cup chopped fresh cilantro
  • 2 red chilies, thinly sliced (omit from any children's portions)

1.  In a large saucepan, over high heat, combine the coconut milk and 1 1/2 cups water.  When it begins to boil add the rice, cover, and reduce heat to a simmer.  Cook until all the liquid is absorbed, 40-50 minutes.  This can also be done in a rice cooker:)

2.  Meanwhile, in a small bowl, whisk together the Bragg's, pineapple juice, honey, vinegar, and oil.  Set aside.

3.  In a large skillet, over medium-high heat, add the oil.  When hot add the pineapple and cook until lightly browned.  Reduce the heat to medium and stir in the ginger.  Cook for about 30 seconds until fragrant.

4.  Add the sauce mixture to the skillet and bring to a boil, over medium-high heat.  Simmer until the sauce is slightly reduced, 3-4 minutes.  Remove from heat and stir in the green onions.

5.  Serve the rice topped with the pineapple mixture and garnished with cilantro and chilies.  Enjoy

No comments:

Post a Comment