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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Rice, curry, garlic and pineapple blend together to create this distinctive side dish. It's so pretty serve in a pineapple shell, says Cecelia Bodden of Burnaby, British Columbia. And it tastes as good as it looks. Ingredients:
1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained |
1/2 cup finely chopped onion |
2 tablespoons butter |
2-1/2 cups uncooked long grain rice |
2 garlic cloves, minced |
1 tablespoon curry powder |
5 cups chicken or vegetable broth |
1 tablespoon soy sauce |
1 jalapeno pepper, seeded and chopped, optional |
4 green onions, chopped |
Directions:
1. Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use).
2. In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
3. Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl. Yield: 12-14 servings.
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