Red bell pepper, celery and onions are sautéed in coconut milk to flavor the brown rice. Pineapple’s unique sweetness and a macadamia nut kick give this side dish a distinctly tropical twist. This recipe comes to us from Julieanna Hever, The Plant Based Dietitian.
- 1/2 cup light coconut milk
- 1 medium onion, chopped
- 1/2 cup carrots, chopped
- 3/4 bunch celery, chopped
- 1 medium red pepper, chopped
- 4 cups brown rice, cooked according to package directions
- 1.5 cups pineapple, chopped
- 3/4 cups macadamia nuts, chopped
- 1/2 cup low sodium teriyaki sauce
- salt and pepper, to taste
Pour the light coconut milk to a sauté pan over medium-high heat. Place chopped onion, carrots, celery and red pepper into the pan. Sauté for about 5 minutes, or until vegetables have softened.
Place cooked brown rice in a large bowl. Add the coconut sauté, pineapple, macadamia nuts and teriyaki sauce. Season with salt and pepper to taste and enjoy.
Pineapple Coconut Aloha Rice
Servings per Recipe:Amount per Serving
Calories from Fat: 83
Total Fat: 9.2g
Saturated Fat: 2.1g
Dietary Fiber: 5.8g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.