(Serves 4)
Ingredients:
1/2 cup long grain brown rice
1 cup chicken broth (or water)
1 tablespoon olive oil
1/2 medium sweet red pepper, diced
8 shiitake mushroom, stems removed, diced
1 cup sliced scallions
1/2 cup crushed pineapple, drained
1 tablespoon chopped fresh cilantro
Method of Preparation:
1. In a small saucepan, bring the chicken broth to a boil. Add the rice, return water to the boil and then cover pan and reduce heat to low. Cook rice for 45 minutes, or until the water is absorbed.
2. While the rice is cooking, in a sauté pan heat the oil over medium heat. Add the peppers and mushroom and sauté for 3 minutes. Add the scallions and pineapple to the pan and sauté for 1 minute. Stir in the cilantro.
3. When the rice is cooked, fluff it with a fork and add it to the sauté pan. Stir until well combined. Serve immediately.
Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. This recipe appeared on Rice Week, May 11-15, 2009.
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