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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | oil, canola | 1 | tablespoon | chile, hot, green or red, chopped | 3 | cloves | garlic minced | 1/2 | cup, chopped | green onions | 1 | large (7-1/4" to 8-1/2" long) | Carrots, shredded | 1 | cup | brown rice, long grain | 2 | tablespoons | soy sauce | 1 | teaspoon | Spices, ground cumin | 3/4 | teaspoon | thyme, dry, ground | 1/2 | teaspoon | allspice, ground | 1/3 | teaspoon | salt | 1/4 | teaspoon | black pepper | 2 | cups | broth, veg, fat free | 1 1/2 | cups | Kidney beans, canned, rinsed | 1 | cup, crushed, sliced, or chunks | pineapple, canned, crushed (8 oz) | 1/4 | cup | coconut flakes, unsweetened, shredded | 3 | tablespoons | cilantro, fresh, chopped | 2 | tablespoons | cashews, unsalted, chopped |
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Steps
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Sequence
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Step
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| | 1 | oven 375. oil 2-qt gratin dish. saute chile, garlic, grn onion, and carrot in large skillet over med heat. cook about 1 minute, then add rice, soy sauce, cumin, thyme, allspice, salt and pepper. stir in stock and bring to boil. reduce to simmer and cook 10 minutes. transfer to prepared gratin dish. add beans, pineapple, and coconut. taste and adjust seasonings. cover tightly with foil and bake until rice is tender, about 1 hour (until liquid is absorbed). fluff with fork, sprinkle with cashews and cilantro, and serve. |
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