Pineapple Rice Medley

Serves 6-8 1/2 cup portions


2 cups long-grain brown rice, rinsed and drained
4 cups water
3 Tbsp canola oil
1/2 tsp curry powder
3/4 tsp ground ginger
3/4 tsp ground turmeric
2 cloves garlic, peeled and minced
1/2 bunch scallions (4-5), trimmed and thinly sliced diagonally
1-1/2 cups fresh green beans, trimmed and chopped into bite-sized pieces
3 Tbsp low-sodium soy sauce
1 14-oz can diced pineapple, chopped, with juice drained and reserved
1 cup mixed frozen vegetables (corn, carrots, and peas), thawed
1/4 cup freshly chopped cilantro, for garnish


1. Prepare rice in advance: Bring water to a boil, then turn down the heat to low. Follow package instructions for cooking rice.
2. Safely cool down hot rice by spreading out on a sheet pan, and refrigerate when cooled.
3. In a large saucepan or wok, heat the oil over medium heat.
4. Add the curry powder and dried ginger, and bloom for 30-45 seconds or until fragrant.
5. Mix in garlic and green beans, and cook for 3-5 minutes or until green beans are softened.
6. Fold in cooked brown rice, scallions, soy sauce, diced pineapple, and thawed mixed vegetables.
7. Cook for 5-7 minutes, or until the rice is heated through and steaming.
8. Taste for flavor, and add reserved pineapple juice in 1 Tbsp increments if needed to balance out flavor.
9. Garnish with cilantro, then serve immediately and enjoy!