1 Medium Onion, Finely Chopped
2 Tablespoon Butter
2 Cloves Garlic, Minced
2 1/2 Cups Brown Long Grained Rice
1 Tablespoon Curry Powder
1 Tablespoon Jalopena Pepper, Finely Chopped – I Use Pickled Jalopena Peppers
5 Cups Chicken Stock
1 Tablespoon Gluten Free Soy Sauce
4 Green Onions, Sliced Thinly
1 Whole Pineapple
1/3 Cup Fresh Coriander, Chopped Or If You Prefer, Use Fresh Chopped Parsley
Melt butter in a large deep saucepan.
Add onion, cooking until softened, about 5 minutes.
Stir in garlic.
Stir in chicken stock and soy sauce.
Cover saucepan and bring to a boil.
Then, reduce heat and simmer, covered until the rice is tender and the liquid is absorbed about 20 minutes.
Pour rice into a large casserole dish for serving.
Cut pineapple in half and core (if you wish to serve the rice in “pineapple boats”, leave a 1/2 inch rim of flesh to hold the rice)
Cut the flesh into 1/2 inch chunks.
Stir 2 cups of the pineapple into the rice along with the coriander , if using.
Serve remainder in a separate bowl.
Cover and refrigerate*
In small bowls, serve the red pepper and green onions, for people to add, as desired
* This a terrific make ahead dish for a party/ picnic or BBQ for a crowd–makes a good 10-12 servings-just cover the dish with clear wrap and refrigerate until ready to use–then warm in the oven or in the microwave, as desired.
For family meal–the recipe can be divided in half
This dish is delicious hot or at room temperature
For a meal in itself, I have added cooked shrimp, or cooked cubes of chicken and have also served it to rave reviews, with grilled salmon.