Cashew Rice Stuffed Pineapple Food

THAI PINEAPPLE FRIED RICE

Steps:

• Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
• Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
• Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
• Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
• Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

PINEAPPLE RICE WITH CASHEWS

Steps:

• Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
• Add liquid to a large nonstick saucepan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
• When rice is tender, remove from heat and let rest 5 minutes, covered.
• When ready to serve (not before), stir in lime juice, cilantro and cashews.
• Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

PRAWN, PINEAPPLE & CASHEW FRIED RICE

Steps:

• Heat 2 tsp of the oil in a large wok or non-stick frying pan on a medium heat. Tip in the egg and cook for 2-3 mins until the egg is set. Tip the omelette onto a board, cut into 1cm strips and set aside.
• Add the remaining oil to the pan and tip in the onion. Sizzle for 5 mins, then add the garlic paste, ginger paste and prawns. Stir-fry for 2-3 mins until the prawns defrost and turn pink. Add the peas, five-spice powder, rice, pineapple, soy and cashew nuts, and stir-fry for another 3 mins until piping hot.
• Stir the omelette strips into the rice and heat for 1 min. Finally, stir through the lime zest and juice. Serve with lime wedges for squeezing over.

CASHEW RICE PILAF

Steps:

• In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.

CHICKEN TERIYAKI WITH CASHEW PINEAPPLE RICE

Steps:

• Mix the first 7 ingredients and bring to a boil.
• Cool; divide in half.
• Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
• Prepare white rice for 4 people, as instructed on bag.
• Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
• Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
• Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
• My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.