Curried Rice with Caramelized Pineapple and Dried Berries


By Leah S. from Smith-Hale College Preparatory School, Kansas City, Missouri.

Description

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.

Nutrition Facts

Serving size: 3/4 c

Calories202
From Fat12.92%
From Saturated Fat1.95%
From Sugar8%
Sodium8mg

Ingredients

Ingredient 6 servings 50 servings
Pineapple tidbits, drained well, juice reserved3/4 c1 qt +2 1/4 c
Red Onions, finely chopped1/4 c2 c + 1 T
Brown Sugar1 T1/2 c + 1 t
Vegetable Oil1 T1/2 c + 1 t
Crushed Red Pepper Flakes1/2 t1 T+ 1 1/8 t
Brown Rice, prepared1 1/2 c3 qt + 1/2 c
Pineapple juice1 c2 qt + 1/4 c
Orange juice1 c2 qt + 1/4 c
Water1 3/4 c3 qt + 2 1/2 c
Orange zest2 T1 c + 1 T
Curry powder1 t2 T + 2 3/8 t
Dried Cranberries1/4 c2 c + 1 T
Dried Blueberries1/4 c2 c + 1 T
Dried Cherries1/4 c2 c + 1 T
Cilantro1 T1/2 c + 1 t

Preparation
  1. Preheat oven to 425 degrees.

  2. Place drained pineapple, red onion, brown sugar, oil and pepper flakes in bowl and mix well.

  3. 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.

  4. Prepare rice using reserved pineapple juice, orange juice, water, zest and curry powder.

  5. Mix in dried fruits about five minutes before rice is done, fruits will absorb some of the extra liquid and plump.

  6. 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.