This is an ummmm dish. Easy to put together and can do for two meals for two.
Found in Better Homes and Gardens. The pineapple gives it a lot of flavor.
I do not like peas so added fresh cut up green beans instead.
EVERYTHING IN THIS DISH MAKES IT A COMPLETE MEAL
ESPECIALLY WHEN ADDED TO A LOADED SALAD.
* - 1/2 pineapple, peeled, cored and sliced. I used fresh already peeled from the grocery store but you can use 8 oz can pineapple slices.
-1 Tbsp vegetable oil
-2 med carrots, thinly sliced on the bias
- 4 cloves minced garlic
- 2 tsp grated fresh ginger (I made a marvelous discovery: Whole Foods sells frozen cubes
of finer, 20 tsps/ 1 tsp each cube. Saves much time and mess.)
-2 cups cooked brown rice
-1 15 oz can garbanzo beans: drained and rinsed
-1 cup frozen peas, thawed
-3 Tbsps reduced sodium soy sauce
- 1 lime halved
1/3 cup snipped cilantro- I omitted this due to personal taste.
Quarter pineapple slices. In a 12 inch non stick skillet heat 2 tsp oil over med heat. Add pineapple,
cook about 2 minutes per side until golden brown. Remove from skillet and set aside.
Pour remaining oil into hot skillet. Add carrots, cook stirring frequently for 5 min or til tender. Add garlic and ginger and cook 30 seconds.
Stir in brown rice, garbanzo beans and peas. Add soy sauce. Cook and stir about 4 min or until heated through. Stir in cilantro. Return pineapple to pan.
To serve squeeze lime over all. Makes 4 servings.
**Use fresh pineapple for best results.