1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork.
PS - I used jarred crushed ginger because it saves time when cooking. Also, I never use enough ginger to keep the ginger root fresh, so the jarred is a great way to go!
PSS - I also like using basmati or jasmine rice instead of long grain. I think it adds a great flavor to the dish. You could sub brown rice in either of these though to make it a wee bit healthier.
Enjoy!
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