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This rice is full of colorful vegetables sauteed in a light pineapple ginger sauce. A great way to use leftover rice and create a more-than-satisfying meal!
Whisk together the soy sauce, pineapple juice, maple syrup and ground ginger to make the pineapple ginger sauce in a small dish and set aside.
Heat the canola oil in a large skillet or wok on medium heat. Add the diced onion and pressed garlic and saute for 5 minutes until translucent. Add the diced pepper, grated carrot, frozen peas and pineapple ginger sauce and cook 5-8 minutes more, simmering the vegetables in the sauce until softened.
Finally, add the brown rice and pineapple tidbits and cook 5 minutes more, until the entire mixture is hot. Serve.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!