Pineapple Rice

Pineapple Rice
During the last week
of December 2016, I was going through my collection of recipes, wondering what
to do for New Year and I came across this recipe that I had saved years
ago.  I happened to have all the
ingredients at home and so decided to make a vegetarian version of the
delectable Pineapple Rice.  New Year is a
time to celebrate with family and to give thanks for the blessings of the past
year and the dawning of a New Year. So after church we came back and enjoyed a wonderful time together.
The Recipe:
 
2 cups cooked low GI
basmathi rice ( I used stock to cook the rice); ¼ cup each of peas and corn; 1 carrot, grated; 3 large cloves garlic, minced fine; few spring onions for
garnishing; 1 cup cubed pineapple; 1 extra slice pineapple for garnishing; 10
roasted  cashew nuts, halved (I forgot to
add them) 2 tbsp thick coconut milk; ¼ tsp
turmeric; pepper and salt to taste; coriander leaves for that extra zing; 2
tbsp olive oil.
 

NB:  It’s best to use rice cooked the day before
for this recipe.  If you do have to cook
the rice on the same day, make sure it is cooled before using.

Heat the oil in a
large wok, medium high and stir fry the garlic for a few minutes to golden
brown.  Add the peas and corn and stir
fry without adding water for 2 or 3 minutes.
Next add the carrots and stir gently for a minute.  Add the turmeric and pepper and the pineapple
cubes.  Mix together and add the rice
spoon by spoon until all the rice is used.
Sprinkle the coconut milk all over the rice and add the cashewnuts, half
the coriander leaves and spring onions reserving the rest for the garnish.  Mix together and remove to serving dish.  Garnish with pineapple, spring onions and
coriander leaves or tomatoes like I did.
Serve immediately with any side dish of your choice.
Non vegetarians can
add chicken or prawns as desired.