Yesterday I had a real hankering for some carbs. I will admit that I do eat more than my fair share. The thing is that it is very satisfying and of course taste delicious to our palates. There is something about the texture and flavor of starches and amino-acids that make our brains go all happy with anticipation of nutrition.
The best way I know how to combat the urge to over indulge is to add more of the super foods to the dish to balance the rich foods. This time I opted for one of our favorites at the workshop, pineapple fried rice.
I worked on a shoot all day for a pineapple drink that came out very nicely. Staring at that beautiful fruit all day inspired me to use it in the staff's dinner. It's surprisingly simple to make, especially if you have precooked rice in the fridge like I did.
Ingredients:
1 cup cooked rice. (I had Jasmine rice but normally I prefer brown rice)
1/2 cup chopped onions
1/2 cup carrot
1/2 cup celery
1 Tablespoon chopped garlic
3/4 cup asparagus tips
1/2 cup cherry tomatoes
1/2 cup chopped pineapple
1/2 Tablespoon chili flakes
1 Tablespoon grape seed oil
1 Tablespoon Julianned basil leaves
salt
pepper
1/4 cup water or vegetable stock
tamari
Instructions:
1. On a large skillet heated to medium high add the oil and warm almost to the point of smoking. Begin by adding the onion, carrot and celery and cook until the onions soften and become translucent.
2. Continue by adding the garlic, tomatoes and continue coking until the tomatoes skins blister and burst.
3. This is a good time to season with salt, pepper and chili flakes.
4. When everything becomes aromatic it's time to add the rice, pineapple, basil and asparagus tips since these take the least time to cook.
5. Add water or vegetable stock and cover with a lid.
6. Reduce the heat to low and let everything simmer for 3 to 4 minutes until liquid is absorbed.
7. Serve warm with a few dashes of tamari.
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