Brown Rice with Pineapple and Shiitake Mushrooms
Featured in the revised edition of The New American Plate
1/2 cup long grain brown rice or brown basmati rice
1 cup water
1 Tbsp. canola oil
1/2 medium red bell pepper, diced
8 Shiitake mushrooms, stems removed, and diced
1 cup chopped green onions
1/2 cup crushed canned pineapple, drained


Bring water to a boil. Add brown rice, bring to boil again, then cover and reduce heat to low simmer. Cook rice for 45 minutes or until all water is absorbed. While rice is cooking, saute red pepper and shiitake mushrooms in canola oil for 3 minutes. Add green onion and pineapple. Continue to saute for 1 more minute. Using fork, add rice to vegetables in pan. Cook, breaking up rice and stirring, until well combined and hot. Serve immediately.

If desired, enhance the flavor of the pineapple by "caramelizing." In a nonstick pan over high heat, stir well-drained pineapple until slightly golden (about 5-10 minutes).

Makes 4 servings.
Nutritional Information:

Per serving: 166 calories, 4 g total fat (<1 g saturated fat), 30 g carbohydrate, 3 g protein, 3 g dietary fiber, 12 mg sodium.
All active news articles