Recipe: spicy vegetables with brown rice and pineapplePosted: July 26, 2011
I figured out that I only published recipes for cookies and cakes here, and you might be under the impression that I only eat sweets… so I decided to share this recipe with you. It’s perfect for cold and rainy days (such as of late are in Krakow), beacuse of ginger and pineapple flavors. It’s tasty, easy and fast to prepare, and what’s best – you can edit it however you like 🙂
per 3 servings
2 large carrots, sliced
150g French beans (haricots), cut in smaller pieces
1/2 can sweet corn
1 red pepper, sliced into small pieces
2 medium onions, chopped
3/4 can pineapple, cut into small pieces
100g broccoli, cut into pieces
1 can tomatoes, sliced
5 tbsp olive oil
2 tbsp tomato puree
powdered garlic, pepper, ginger, herbs, tao tao topping for spring rolls
Spring a pan with olive oil, gild onions. Add powdered garlic (1 tsp), pepper (1 tsp), ginger (1 tbsp), and herbs of your choice (I used: 1/2 tsp chili, 1 tbsp basil, 1 tbsp oregano, 1/2 tbsp red sweet pepper, 2 tbsp tao tao topping for spring rolls), and let gild for a minute (to extract aroma), stirring. Add carrots, beans, red pepper, brocolli and let fry for a few minutes. Add tomatoes and tomato puree , stir and let vegetables braise. After about 10 minutes (or when nearly braised), add sweet corn, pineapple and 15 tbsp of pineapple juice (form a can), let braise. At the end let the extra souce evaporate.
I served it with brown rice and some extra pineapple.