ASIAN STYLE FRIEND RICE AND BEANS

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.