Spicy Pineapple-nut Rice

Episode #205
page 122-123 in the book

1 boil the rice along with slivered almonds according to package directions until tender.  Rinse and strain.  Set aside.
2 saute the pineapple in peanut oil and a little water for 3 to 4 minutes.  Add carrots and currants and continue to saute for another 5 minutes over medium heat.  Add rice and toss.
3 begin adding seasonings, shoyu first, tasting for saltiness.   The amount of shoyu and curry poder can be adjusted to your personal taste.   Make sure rice is well mixed.  Serve immediately.

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- 3/4 cup brown and wild rice
- 1/2 cup slivered almonds
- 1 can (8 ounces) pineapple tidbits, well drained
- 2 tablespoons unrefined peanut oil
- 1 1/3 cups shredded carrots
- 3 tablespoons currants (or raisins)
- 2 to 2 1/2 tablespoons shoyu (or soy sauce)
- 1 teaspoon curry powder
- Generous sprinkling of paprika
- Dash of nutmeg

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