Sunday, July 5, 2009

Easy & Asian-Inspired: Pineapple and Cashew Rice

Yum. This is a good one. It turns the plain-ol' rice sidedish into something unexpected and delicious. And the best part - you don't have to watch the stove to make sure you're rice isn't bubbling over. Besides a quick start up top, it cooks mostly in the oven.

I found this recipe in a monthly magazine we receive from our realtor. Just goes to show you - good recipes can come from anywhere!

Pineapple Cashew Rice
Adapted from Home By Design Magazine

1 Tablespoon butter
1 Tablespoon vegetable oil
1/4 cup yellow onion, finely chopped
1 cup white rice
2 cups chicken broth
1 12-ounce can pineapple chunks, drained
1/4 cup cashews, toasted and chopped
1/4 cup carrot, diced
1 teaspoon salt
1/4 teaspoon red pepper flakes

Heat oven to 350 degrees. In an ovenproof skillet, heat butter and oil over medium heat.

Add onion and cook until soft, about 3 minutes.

Add rice, and stir to coat.

Add remaining ingredients and bring to a boil.

Cover and bake about 30 minutes, until liquid is absorbed.

Let stand covered for 5 minutes before fluffing.

To freeze, let cool, then place in Ziploc bag. To use, thaw in fridge, add 2 tablespoons of water, and microwave 2 minutes or until heated through.

This is a great side for Chinese Ribs or Grilled Teriyaki Pork Tenderloin. One adjustment I've recently made when making this dish is to divide up the cashews: half mixed in and half as a garnish. The cashews added while cooking become soft and I missed the crunch so I just save a little to sprinkle on before serving.

Enjoy. I'll post my next {and last...for now} Easy & Asian-Inspired recipe on Monday.


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