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Curried Pineapple Rice Recipe

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Rice, curry, garlic and pineapple blend together to create this distinctive side dish. "It's so pretty serve in a pineapple shell," says Cecelia Bodden of Burnaby, British Columbia. "And it tastes as good as it looks."

This recipe is:

Healthy

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12-14 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken or vegetable broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped

Directions

Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use).
In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl. Yield: 12-14 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-sodium broth and reduced-sodium soy sauce) equals 178 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 96 mg sodium, 34 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1/2 fat.

Curried Pineapple Rice published in Quick Cooking July/August 1999, p57

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