Pineapple Rice
Ingredients
The dressing
-
⅓
cup
macadamia oil, olive oil, or sunflower oil
-
2
teaspoons
toasted sesame oil
-
¼
cup
pineapple juice
-
1
clove
garlic
-
¼
teaspoon
red pepper flakes
-
2
tablespoons
soy sauce (or shoyu)
-
2
teaspoons
freshly grated ginger
-
¼
teaspoon
fine grain sea salt
The salad
-
1
cup
pineapple, cut into chunks
-
4
handfuls
mizuna, watercress, or arugula
-
2 ½
cups
cooked brown rice
-
4
green onions
thinly sliced
-
3
shallots
peeled and thinly sliced
-
1
cup
cashews, roasted/toasted and chopped
-
½
small
serrano chile, seeded and deveined, and minced (optional)
-
4
ounces
seitan, cut into little bits and pan-fried (optional)
Instructions
- Make the dressing by blending the oil, sesame oil, pineapple juice, garlic, red pepper flakes, soy sauce, fresh pineapple, ginger, and salt until smooth. Warm the dressing gently before serving.
- In a large bowl, toss the mizuna with a splash of the dressing and arrange it on a platter.
- In the same bowl or skillet, combine the rice, most of the onions, shallots, cashews, serrano chile, and seitan. Add half of the dressing and toss well.
- If serving hot, sauté the rice mixture until heated throughout. Adjust the flavor with more dressing if needed.
- Serve the rice over the greens and top with remaining onions, shallots, cashews, and seitan.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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