Curried Rice with Caramelized Pineapple and Dried Berries
By Leah S. from Smith-Hale College Preparatory School, Kansas City, Missouri.
Brown Rice prepared with curry powder, pineapple and orange juice and orange zest. Dried berries are added to the rice while cooking to plump them. Pineapple is caramelized with onion and added to the rice and berry mixture and the topped with fresh cilantro.
Serving size: 3/4 c
|From Saturated Fat||1.95%|
|Ingredient||6 servings||50 servings|
|Pineapple tidbits, drained well, juice reserved||3/4 c||1 qt +2 1/4 c|
|Red Onions, finely chopped||1/4 c||2 c + 1 T|
|Brown Sugar||1 T||1/2 c + 1 t|
|Vegetable Oil||1 T||1/2 c + 1 t|
|Crushed Red Pepper Flakes||1/2 t||1 T+ 1 1/8 t|
|Brown Rice, prepared||1 1/2 c||3 qt + 1/2 c|
|Pineapple juice||1 c||2 qt + 1/4 c|
|Orange juice||1 c||2 qt + 1/4 c|
|Water||1 3/4 c||3 qt + 2 1/2 c|
|Orange zest||2 T||1 c + 1 T|
|Curry powder||1 t||2 T + 2 3/8 t|
|Dried Cranberries||1/4 c||2 c + 1 T|
|Dried Blueberries||1/4 c||2 c + 1 T|
|Dried Cherries||1/4 c||2 c + 1 T|
|Cilantro||1 T||1/2 c + 1 t|
Preheat oven to 425 degrees.
Place drained pineapple, red onion, brown sugar, oil and pepper flakes in bowl and mix well.
Put pineapple mixture onto baking pan and place in oven for 20 to 25 minutes or until onions are translucent and pineapple is lightly browned on edges.
Prepare rice using reserved pineapple juice, orange juice, water, zest and curry powder.
Mix in dried fruits about five minutes before rice is done, fruits will absorb some of the extra liquid and plump.
Just before serving add pineapple and top with cilantro (if desired).
Note: Recipe uses commodity dried fruit and brown rice.
Note: For six servings, pineapple caramelizing can be done in a sauté pan, if desired.