COCONUT RICE
This Coconut Rice with pineapple is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.
Provided by Amy
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Rinse the rice several times until the water runs clear. Drain the rice.
- In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
- Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
- Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.
Nutrition Facts : ServingSize 8 servings, Calories 293 kcal, Carbohydrate 50 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Sodium 269 mg, Fiber 1 g, Sugar 10 g
PINEAPPLE RICE WITH CASHEWS
Pineapple Rice with Cashews is about to become your new addiction! This Coconut Rice is sweet, slightly creamy cooked coconut milk, pineapple juice and crushed pineapple, brightened by cilantro, lime and roasted cashews AKA HEAVENLY!
Provided by Jen
Time 25m
Number Of Ingredients 14
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.
PINEAPPLE COCONUT CASHEW RICE RECIPE - (4.7/5)
Provided by PineyCook
Number Of Ingredients 15
Steps:
- 1.Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary. 2.Add liquid to a large pan 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. 3.When rice is tender, remove from heat and let rest 5 minutes, covered. 4.When ready to serve (not before), stir in lime juice, cilantro and cashews. 5.Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.
PINEAPPLE-CASHEW-QUINOA STIR-FRY
A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.
Provided by WiGal
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
- Cover, place over high heat,and bring to a boil.
- Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
- Uncover, fluff, and let cool.
- For best results,place the quinoa in an airtight container and refrigerate overnight.
- If you're in a hurry, chill the covered quinoa for at least an hour.
- When ready to use, break up any chunks of the cold quinoa with a fork.
- PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
- Have ALL of your ingredients chopped and easily within reach.
- Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
- Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
- When the garlic starts to sizzle, add the sliced chile pepper and ginger.
- Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
- Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
- Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
- In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
- Pour over the quinoa mixture.
- Stir to incorporate completely and coat the quinoa.
- Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
- Serve with lime wedges and additional soy sauce, to season individual servings to taste.
Nutrition Facts : Calories 608.3, Fat 31, SaturatedFat 4.9, Sodium 827.6, Carbohydrate 68, Fiber 8.8, Sugar 17.2, Protein 21.8
PINEAPPLE COCONUT JASMINE RICE
Ok....my sweet tooth hit overdrive tonight and I wanted my dinner to reflect that! I didn't want to wait for dessert for the good stuff....so here is a recipe that I found from President's Choice that definitely satisfied my need for sweet....but not overkill! This IS actually a dessert but I needed something to go with my Lemon Chicken and Fresh Snow Peas...so I decided that this would fill the empty spot on my plate. While I was waiting for my chicken to finish cooking, I was sampling this Jasmine Rice delight...and it was mighty hard to wait to put it on the plate! Hope you enjoy this as much as I did!
Provided by cfletcher
Categories Dessert
Time 35m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a medium sized pot.
- Stir in the rice and reduce heat to low.
- Cover and cook for approximately 10 minutes or until water is absorbed (stirring occasionally),.
- In a separate saucepan, heat the coconut milk over medium heat until hot but not boiling.
- Add the brown sugar and stir until dissolved.
- Add 1/2 of the coconut milk mixture to the cooked rice.
- Let the rice stand for about 15-20 minutes.
- Then add the diced pineapple and remainder of the coconut milk to the rice.
- Optional: added a sprinkle of cinnamon to the top of the rice when serving.
CASHEW RICE
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE COCONUT RICE
This lively side dish brightens up almost any meal. It's especially delicious with curry, and spicy foods.
Provided by Geema
Categories Pineapple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion, thyme and pepper; saute 2 minutes.
- Add rice and cook 1 minute.
- Stir in pineapple and remaining ingredients; bring to a boil.
- Cover, reduce heat and simmer 20 minutes or until rice is done and liquid is absorbed.
Nutrition Facts : Calories 223.6, Fat 3.4, SaturatedFat 1.1, Sodium 304.1, Carbohydrate 45.4, Fiber 2.4, Sugar 11.6, Protein 3.6
COCONUT CASHEW RICE
Make and share this Coconut Cashew Rice recipe from Food.com.
Provided by pricejc03
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
- Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
- Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
Nutrition Facts : Calories 854.4, Fat 60.8, SaturatedFat 48.1, Sodium 95.3, Carbohydrate 73.2, Fiber 5.3, Sugar 3, Protein 11.8
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5/5 (12)Category Main CourseCuisine AsianEstimated Reading Time 4 mins
- In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe’s brown jasmine rice. Let the rice completely cool. You can do this ahead of time!
- In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies.
- Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.
- Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
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