Thai-Style Pineapple-Coconut Rice

Ingredients

• •1½ cups brown rice
• •1 cup light coconut milk
• •1 tablespoon safflower oil
• •1 large onion
• •2 cups broccoli florets
• •1 medium bell pepper
• •2 medium carrots
• •2 medium tomatoes
• •2 cups pineapple chunks
• •1½ teaspoons curry powder
• •2 teaspoons ginger
• •to taste salt
• •to taste red pepper flakes
• •to taste crushed nuts

Cooking Instructions

1. 1.

   Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.

   35 min

2. 2.

   Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.

   8 min

3. 3.

   Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.

   4 min

4. 4.

   Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.

   2 min

5. 5.

   Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.

   3 min

6. 6.

   Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

   2 min