Pineapple Rice Recipe

Ingredients

Contains: tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup macadamia oil, olive oil, or sunflower oil
• 2 teaspoons toasted sesame oil
• 1/4 cup (fresh or canned) all-natural 100% pineapple juice
• 1 garlic clove
• 1/4 teaspoon red pepper flakes
• 2 tablespoons soy sauce (or shoyu)
• 1 cup pineapple, cut into chunks
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon fine grain sea salt
• 4 handfuls of mizuna, watercress, or arugula
• 2 1/2 cups cooked brown rice, room temperature
• 4 green onions, thinly sliced
• 3 shallots, peeled and thinly sliced
• 1 cup cashews, roasted/toasted and chopped
• 1/2 small serrano chile, seeded and deveined, and minced (optional)
• 4 ounces seitan, cut into little bits and pan-fried (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. If using seitan, pan-fry the bits in a splash of the cooking oil over medium-high heat until browned, about 3 minutes, then set aside.

2. In a small bowl, whisk the pineapple juice, soy sauce, toasted sesame oil, minced garlic, grated ginger, red pepper flakes and sea salt.

3. Heat the remaining cooking oil in a wide skillet over medium-high heat. Add the sliced shallots and cook about 2 minutes until golden.

4. Add the pineapple chunks and cook about 1 minute until lightly caramelized at the edges.

5. Add the room-temperature brown rice, breaking up clumps, and stir about 1 minute until the grains are loose and warm.

6. Pour in the sauce and toss well for about 1 minute until the rice is coated and heated through.

7. Remove from the heat. Fold in the mizuna, green onions, chopped cashews, the optional serrano chile and the optional seitan until the greens just wilt.

8. Serve immediately while warm.