Pineapple Rice

Recipe Ingredients

4 cups	948ml	Water
1 tablespoon	15ml	Extra-virgin olive oil
1 teaspoon	5ml	Salt
2 cups	320g / 11oz	Long-grain rice
1		Crushed pineapple - (1 lb 4 oz) - drained, with
		Juices reserved
8 oz	227g	Baked Virginia or Black Forest ham - (one whole piece)
3		Scallions (3" of green left on) - thinly sliced on
		The diagonal
1		Carrot - finely diced (medium)
2 tablespoons	30ml	Soy sauce
1/2 cup	118ml	Frozen peas - thawed
2 tablespoons	30ml	Snipped fresh chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring the water to a boil in a medium-sized saucepan with the olive oil and 1 teaspoon salt. Add the rice and stir. Reduce the heat to medium. Cover and cook for 20 minutes, or until all the liquid is absorbed. Fluff the rice with a fork and remove to a bowl. Add the pineapple.

Meanwhile, cut the ham into 1/2-inch cubes. Add to the rice along with the scallions, carrot, soy sauce and 2 tablespoons of the reserved pineapple juice.

Shortly before serving, add the peas and chives; season with salt and pepper to taste.

This recipe yields 8 servings.

Per serving: 280 calories, 51g carbohydrates, 9g protein, 3g fat, 15mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-23-2003

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