Still Cookin'

Yes, we just had a baby...but we still have to eat. Thanks to our wonderful moms, we survived the first few weeks. After that it was canned soups and sandwiches, but thanks to my amazing husband, we've started to make real meals again. (I have yet to make anything other than the one night I made our homemade brown rice pizza). Here is an awesome recipe I got from Vegetarian Times:

Pineapple Fried Rice

2 1/4 c. low-sodium vegetable broth

1 c. brown rice

1 1/4 c. diced pineapple (we used canned)

1 TBS soy sauce or tamari

1/2 tsp. red pepper flakes

2 TBS toasted sesame oil

1/2 c. diced yellow onion

6 cloves garlic, minced

1 small carrot, finely diced

1/2 c. finely diced red bell pepper

5 green onions, thinly sliced

**frozen peas

**1/2 can of corn

**2 eggs lightly scrambled before adding to rice

**added by Ernie

Bring 2 cups broth and rice to a boil over medium heat. Cover, reduce heat to med-low, and simmer 40 minutes, or until liquid is absorbed and rice is tender. Blend 1/2 c pineapple, remaining 1/4 c broth, soy sauce, and red pepper flakes in blender until smooth. Set aside. Heat oil in skillet over med-high heat. Add onion and garlic; saute 3 min. Reduce heat to med, add carrot and bell pepper, saute 3 minutes. Add remaining 3/4 c pineapple, cook 3 minutes. Add cooked rice to skillets and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired.

We ate the rice with chicken. It was AAAAmazing!