Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.

 

Pineapple Pork Fried Jasmine Rice Recipe

 

Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro

 

In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings

 

(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)

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Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

 

We have end-of-season picnics for my son’s flag football team.  This makes enough to serve plenty of hungry boys and their families.

          Dolores Deifel                                                                   Mundelein, Illinos

 

Roasted Butternut Squash & Rice Salad Recipe  

Roasted Butternut Squash & Rice Salad

3 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. kosher salt

1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes

2 cups uncooked jasmine rice

2 large sweet red peppers, cut into ½ inch pieces

1 cup pine nuts, toasted

6 green onions, thinly sliced

3 Tbsp. snipped fresh dill

3 Tbsp. coarsely chopped fresh parsley

Dressing:   ½ cup olive oil

3 Tbsp. red wine vinegar

1 tsp. kosher salt

¼ tsp. pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt.  Add squash; toss to coat.  Transfer to a greased, foil-lined 15x10x1 inch baking pan.  Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally.  Cool completely.

Meanwhile, cook rice according to package directions.  Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat.  Serve at room temperature.  Cover and refrigerate leftovers.            12 servings (3/4 cup each)

 

(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)

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