Pineapple rice
Category:
Main
Free from:
Gluten, milk/lactose, nut, sesame, mustard, celery, meat, fish, crustaceans, molluscs, sulphites. VEGETARIAN
Contains:
Soya
Alternatives:
Omit the soya sauce for a soya-free alternative
Preparation time:
20 minutes
Cooking time:
20-25 minutes
Serves:
2-3
Ingredients
400g wild/white rice
1 large fresh pineapple (using half the flesh)
6 cherry tomotoes (quartered)
2 spring onions (coarsely chopped)
1 tbsp dairy-free spread (e.g. Vitalite)
½ tsp curry powder
2 tbsp gluten-free soya sauce (e.g. Kikkoman tamari gluten-free soya sauce)
25g raisins
1 tsp sugar
Small bunch of fresh coriander (chopped)
Method
1. Cook the rice as per the instructions on the packet
2. Meanwhile, chop the pineapple in half – length ways, and scoop out the flesh (I find it easiest to do that with a sharp knife). Chop up half of the flesh into bite-size pieces
3. Heat the dairy-free spread in a wok over a medium heat. Add the curry powder and mix fully
4. Add the rice. Stir-fry until fully coated and a slight yellowy colour
5. Add the pineapple, cherry tomatoes, spring onions and raisins. Stir-fry for a further 5 minutes – mixing well
6. Add the sugar, soya sauce and coriander. Stir-fry for a couple of minutes more and remove from the heat
7. Serve in the pineapple skin for a unique and impressive look, and decorate with coriander
Serving suggestion: Serve alone as a main meal with some fresh salad, or alternatively as a sweet side dish to a lovely Thai curry.
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