Adapted from: The New American Plate, revised edition, American Institute of Cancer Research
Serving Size: 4

1/2 cup long grain brown rice or brown basmati
rice
1 cup water
1/2 medium red bell pepper — diced
8 Shiitake mushrooms — stems removed, and diced
1 cup chopped green onions
1/2 cup crushed canned pineapple — drained

Bring water to a boil. Add brown rice, bring to boil again, then cover and reduce heat to low simmer. Cook rice for 45 minutes or until all water is absorbed.

While rice is cooking, sauté red pepper and shiitake mushrooms in a non-stick skillet for 3 minutes. Add green onion and pineapple. Continue to sauté for one more minute.

Using fork, add rice to vegetables in pan. Cook, breaking up rice and stirring, until well combined and hot. Serve immediately.

If desired, enhance the flavor of the pineapple by “caramelizing.” In a nonstick pan over high heat, stir well-drained pineapple until slightly golden (about 5-10 minutes).

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