Tropical Fruit Pilaf
SKU:
Based on recipe from the Hali'imaile General Store cookbook, and simplified for home cooking, and easily accessible fruits and vegetables.
If you have the chance to visit this restaurant on Maui, I highly recommend it for its Hawaii Regional Cuisine.
If you have the chance to visit this restaurant on Maui, I highly recommend it for its Hawaii Regional Cuisine.
Ingredients
|
1 cup jasmine or basmati rice
Splash of olive oil 1 onion, diced 1 lemon grass stalk, smashed 2 cups chicken stock Hawaiian salt, to taste |
2-3 cloves of garlic, finely chopped
1 red pepper, diced ½ cup pineapple, diced 1 mango, diced Optional Fresh mint ribbons as garnish |
What To Do
Wash rice and set aside.
Heat a little olive oil in a pan and sauté onion until soft and not quite brown.
Add rice, lemon grass, chicken stock, salt, and pepper and stir well. Simmer covered for 12-14 minutes until rice is tender and all liquid is absorbed. Toss out lemon grass.
Add a bit more oil and add garlic to the cooked rice and sauté. Add diced red pepper and toss til warm, but still crisp.
Remove from heat and transfer to a serving dish. Mix in pineapple and rice, and serve.
Heat a little olive oil in a pan and sauté onion until soft and not quite brown.
Add rice, lemon grass, chicken stock, salt, and pepper and stir well. Simmer covered for 12-14 minutes until rice is tender and all liquid is absorbed. Toss out lemon grass.
Add a bit more oil and add garlic to the cooked rice and sauté. Add diced red pepper and toss til warm, but still crisp.
Remove from heat and transfer to a serving dish. Mix in pineapple and rice, and serve.
Notes
- Took out white part of green onions, lychee, papaya, and water chestnuts as additional ingredients.
- Warm papaya just doesn't sound good, and one of the few things my children don't to eat is waterchestnuts.
- Additionally, the original called to sauté the red peppers with garlic in a separate pan, but I added it to the rice pan to save on dish washing, and to keep the pepper really crisp.