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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Cooking Light Cookbook, 1989. Looks colorful in the photo and seems easy enough to make. I haven't tried it yet. Just sorting through a cookbook and copying what sounds good to me (and maybe to you too). Ingredients:
1 cup short-grain rice, uncooked |
1/4 teaspoon salt |
2 cups water |
1/4 cup water |
3/4 cup english pea, frozen |
2 teaspoons unsalted margarine |
1/2 cup onion, chopped |
1/2 cup red bell pepper, chopped |
3 ounces turkey ham, diced |
1 (8 ounce) can unsweetened crushed canned pineapple, drained |
1 tablespoon low sodium soy sauce |
1/2 teaspoon ground ginger |
spinach leaves |
sweet red pepper strips (optional) |
green onion top (optional) |
Directions:
1. Combine first 3 ingredients in a heavy saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 15-20 minutes or until rice is tender and liquid is absorbed and set aside.
3. Bring the 1/4 cup water to a boil in a saucepan and add the peas.
4. Cover and reduce heat, simmering 5 minutes or until tender.
5. Drain and set peas aside.
6. Coat a small nonstick skillet with cooking spray and add margarine; place over medium-high heat until hot.
7. Add chopped onion and bell pepper, and saute until tender.
8. Combine reserved rice, peas and sauteed vegetables, turkey ham, pineapple, soy sauce, and ginger, stirring until blended.
9. Pack hot rice mixture into a 5-cup ring mold that has been sprayed with cooking oil.
10. Invert onto a spinach leaf-lined serving plate.
11. If desired, garnish with red pepper strips tied with green onion tops.
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