Pineapple Rice with Sesame & Cashews

Name: Pineapple Rice with Sesame & Cashews
Cuisine: Israel
Ingredients: 175 g (6 oz) brown rice; ½ tsp salt; 50 g (2 oz) cashew nuts; 4 tbsp sesame seeds; 1 small pineapple; 1 sweet pointed red pepper; 6 spring onions; 50 g (2 oz) currants or sultanas; 50 g (2 oz) currants or sultanas; 1.5 cm (½ ”) piece of fresh ginger; 1 small fresh red chilli pepper; 1 large clove garlic; 2 tsp toasted sesame oil; 2 tbsp extra virgin olive oil; 4 tbsp reduced-salt soy sauce; 2 tbsp lemon juice; good pinch of sea salt; 8 grinds black pepper

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A cool, fresh take on pineapple fried rice, a south-east Asian favourite. It makes great bowl food for a crowd. To turn it into a main dish, add stir-fried chicken, mushrooms or extra firm tofu. Brown rice is a wonderful source of B vitamins, folic acid, and minerals. Omit the sesame seeds and sesame oil if someone has a sesame allergy.

Ingredients

175 g (6 oz) brown rice
½ tsp salt

Asia
Israel
Vegan
Jewish

Method

Cook the rice with the salt according to package directions until bite-tender, typically 25 minutes for easy cook rice and 40 minutes for regular.

While the rice is cooking, make the dressing. Peel and finely grate the ginger and garlic, seed and finely chop the chilli, then add to a screw-top jar with the other dressing ingredients and shake well.

When the rice is cooked, drain