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Pineapple Crunch Stir Fry
The soft pineapple is a lovely contrast with the crunchy celery and carrots. You can easily make this with noodles instead of rice too, but the nuttiness of wholegrain rice really adds something else to the flavour. http://hungryjenny.blogspot.com/2010/09/say-no-to-takeaway-make-pineapple.html Ingredients
- 220g can of pineapple chunks
- 4 chestnut mushrooms, sliced
- 2 celery sticks, chopped
- 2 small carrots, chopped
- 2 spring onions, chopped
- Juice of 1 orange
- Handful of sesame seeds
- 150g brown rice
Directions
- Rinse the rice a few times, then add enough water to cover (a couple of centimetres above the rice).
- Bring to the boil, then partly cover and leave to simmer for 25-30 minutes, stirring occasionally.
- Meanwhile, fry the spring onion, mushrooms and pineapple for a few minutes, then pour in the orange juice and simmer for 5 minutes.
- Add the carrot and celery and simmer for another 2 or 3 minutes.
- Serve with the brown rice and sprinkle the sesame seeds on top.
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