A friend shared this recipe with me and we all enjoy it!
Ingredients
- 1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
- 1 tablespoon vegetable oil
- 2 medium carrots, thinly biased-sliced
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger*
- 2 cups cooked brown rice**
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 cup frozen peas, thawed
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup snipped fresh cilantro
- 1 lime, halved
- Fresh cilantro leaves
Directions
1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
4. To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.
Notes
*Tip:
Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.
Nutritional Info
Per Serving: cal. (kcal) 350, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 65, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 10, sugar (g) 15, pro. (g) 11, vit. A (IU) 5879.42, vit. C (mg) 43.7, Thiamin (mg) 0.3, Riboflavin (mg) 0.14, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.84, Folate (µg) 112.89, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 711, Potassium (mg) 479, calcium (mg) 80.77, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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