Rice is nice...

I was actually never a big fan of rice.  Until, my late teens when an old beau started taking me to Asian restaurants and I discovered fried rice.  Now, that is something I could have eaten day and night, hot or cold.  And the variations from restaurant to restaurant are interesting. 

This past week Mike picked up some Jasmine rice.  I like the scent of Jasmine in perfume and even in tea....wasn't sure how I'd like it in rice....but I liked it. A lot.  He cooked it twice this week; once with peas and mushrooms which were stir fried with 3 tablespoons of olive oil and deglazed with chardonnay wine with 2 tablespoons of  balsamic vinegar.  Then, it was added it to the cooked rice. Yesterday, he cooked it with cabbage and onions.  He cut the cabbage and onions up and added to a pan of olive oil and balsamic vinegar.  He covered it to steam for ten minutes or so and then removed the cover  to brown and then deglazed with wine and again, added to the cooked rice. Twas delicious. 

I have rice on the brain. 

So, today I am bringing you from Sheila Lukins' book, Celebrate, this recipe for Pineapple  Rice.

Pineapple Rice

1 Tab. extra virgin olive oil

1 teas. salt

2 cups long grain rice

8 oz. (in one piece) Virginia or Black Forest Ham

1 20 oz. can crushed pineapple drained, juices reserved

3 scallions included 3" green, thinly sliced on the diagonal

1 carrot, peeled and cut into tiny dice

2 Tab. soy sauce

1/2 cup frozen peas, thawed

2 Tab. snipped fresh chives

salt and freshly ground pepper, to taste

1. Combine 4 cups water with the olive oil and salt in a sauce pan and bring to boil over high heat.  Add the rice, stir and reduce heat to medium and cover the pan.  Cook until all the liquid has been absorbed, about 20 minutes.

2.  Meanwhile, cut the ham into 1/4 inch dice.

3.  Fluff the rice with a fork.  Add the pineapple and toss to combine.  Then add the ham, scallions, carrot, soy sauce and 2 Tab. of the reserved pineapple  juice and transfer it to a serving bowl.

4.  Shortly before serving, add the peas and the chives and season with salt and pepper.  Serve immediately. 

Note:  If you make the rice ahead of time and want to reheat it, do not add the peas and chives.  Place the rice in a microwave safe container, cover with paper towel and reheat on high for 3 to 4 minutes.  Then stir in peas and chives and serve.

I wonder how would this taste with a little bit of coconut thrown in...??  Okay, my everyday foodie friends...love sharing with you!  Catch you next week!