Recently, we were making tropical kebabs (garden zucchini, garden cherry tomatoes, and pineapple) and Asian marinated grilled chicken thighs. I wanted to make a batch of rice that tied all the flavors together, and here’s what I came up with (if I do say so myself, this is pretty delicious).
As a side note, several years ago I abandoned all I ever knew about brown rice and started cooking with an alternate method, in which you use 4 cups water: 1 cup rice. Bring to a boil, then simmer UNCOVERED for 30 minutes, stirring occasionally (I know!! It’s against the rice rules!) Finally, drain any additional liquid, put a lid on, and let it “steam” off the heat for 10 minutes. This has worked fantastically for me, so I based the pineapple rice dish on those proportions.
1 cup short-grain brown rice, rinsed
1 32-oz carton or 4 cups low-sodium chicken broth (or vegetable broth)
1 small sweet or yellow onion, diced
1 tbsp. ginger root, grated
2 tbsp. canned, fresh or frozen pineapple, crushed or diced, with juices
2 tsp. oil (I used safflower oil, any vegetable oil would do)
Heat oil in a stock pot over medium-high heat. Add onions and ginger and saute until beginning to soften, about 2-3 minutes. Add broth and rice. Bring to a boil. Add pineapple and juice and turn down heat to medium-low. Let simmer, uncovered, 30 minutes. Turn off stove. Carefully drain remaining liquid over the sink using the pot lid (don’t lose any rice or onions)! Set aside from heat, cover, and let steam 10 minutes. Serve and enjoy!