- 1 ½ cup whole grain brown rice
- 1 cup light coconut milk
- 2 cups reduced sodium chicken broth
- 1, 8 oz, crushed pineapple
- 2 Tb reduced sodium soy sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
- Toppings: toasted coconut chopped green onions
INSTRUCTIONS:
- In a medium pot add the rice, coconut milk and broth and bring to a boil over high heat.
- Once boiling, reduce heat to low and cook covered for 30 minutes.
- Test the rice and add more liquid if it is still hard. Once the rice is cooked fluff it with a fork.
- Add the crushed pineapple, soy sauce, sesame oil and brown sugar.
- Stir with the fork until combined.
- Serve with toasted coconut and green onions.
Source: Perfecting The Pairing
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