Mushroom Pineapple Rice Food

MUSHROOM PINEAPPLE FRIED BROWN RICE WITH TEMPEH

Steps:

• Cut the block of tempeh into 1/2 " cubes.
• In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
• Simmer for about 10 minutes.
• In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
• Toss in the pineapple and simmered tempeh cubes.
• Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
• Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.

PINEAPPLE AND SHIITAKE MUSHROOM STIR-FRY

Steps:

• Cook the rice according to package instructions.
• When the rice is almost done cooking, sauté the red pepper and shiitake mushrooms in the canola oil for 3 minutes.
• Add the green onion and pineapple.
• Continue to sauté for 1 more minute.
• Using a fork, add the rice to the vegetables in the pan.
• Cook, breaking up the rice by stirring it, until it is well combined.
• Serve immediately.
• *If desired, you can enhance the flavor of the pineapple by "caramelizing."
• In a nonstick pan over high heat, stir well-drained pineapple until it is slightly golden (about 5 to 10 minutes).

GOLDEN PINEAPPLE RICE

Steps:

• Saute oil, garlic, ginger, turmeric, salt and rice for about two minutes.
• Stir to prevent sticking.
• Add water and bring to a boil.
• Once the water boils simmer for 45 minutes until all the water is absorbed.
• Stir in pineapple, cilantro and slivered almonds.