Braden Family Cookbook

Chuck Braden

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SPICY PINEAPPLE-NUT RICE           Vegetarian Dish - Regina Campbell

 3/4 cup raw brown rice, cooked according to instructions ( put in some wild rice if you want)
cup slivered almonds
8 oz pineapple tidbits (canned, but fresh pineapple is better)
2 tsp. peanut oil
1 1/3 cup shredded carrots (use medium part of grater)
3 tbsp. currants, raisins, currants or dried cranberries
 2 - 2 tbsp. shoyu
1 tsp. curry powder
pinch of good paprika
pinch of freshly grated nutmeg

Saute the pineapple in the oil over low to moderate heat for 3 - 4 minutes ( a little longer if using fresh pineapple).  Add carrots and currants and continue to cook for another 5 minutes.  Add cooked rice and toss.  Add seasonings to taste.  Watch for too much salt or too much curry taste.  Other seasonings can be used.  Serve right away.