Don’t you get tired of plain old white or brown rice? I know I do! Recently we tried a new recipe which spices things up a bit through the use of red chili peppers, pineapple and cashew nuts for a tropical rice which goes well with Asian food. We enjoyed a bowl of Fiery Pineapple Rice with egg rolls for a simple lunch. It’s slightly sweet and spicy at the same time without any added sugars.
Rick and I have befriended the local owner of the Asian grocery store. His name is Juan and his parents own a Chinese restaurant here in Valladolid. The store carries fresh bean sprouts, Oriental vegetables and tofu plus all the sauces and seasonings needed to cook Asian food. They always have sprouts and tofu, but the other fresh foods are hit or miss. I was so happy to come across these red chilis! I think I paid 0.20€ for a handful.
This is another recipe from The Daniel Fast. If you’re unfamiliar with it, the Daniel Fast follows the guidelines set forth in the Bible in the Book of Daniel. It’s a 21 day program in which a participant eats a vegan diet with only water to drink and unleavened bread to accompany a meal. (This particular meal wouldn’t qualify because the egg rolls are fried.) Overall, I found The Daniel Fast too strict for the entire Lenten season, but the process is definitely informative. Even better, the recipes are available whenever I want to eat them! The author of the book also has a website, so feel free to check it out if you’d like more information.
- 1 cup basmati rice
- 1 small (4 ring) can pineapple, blended (you should have just shy of a cup); reserve the juice
- 2 or more chopped red chilis
- large handful chopped cashew nuts
- large handful chopped cilantro
- salt and pepper to taste
- Measure the reserved pineapple juice and add enough water to measure 2 cups (adjust this amount for the type of rice you're using)
- Cook the rice and chopped chilis with the juice and water.
- When the rice is finished cooking, stir in the pineapple, cashews and cilantro
- Season with salt and pepper
You can use fresh or canned pineapple for this. I used a small can with four rings and chopped them up in the blender. I think the recipe would be better with more pineapple, enough to have visible chunks in the rice. Next time…