Categories: Vegetables

Ingredients

• 1/2 pineapple, peeled, cored and sliced or 8oz. can pineapple slices
• 1 Tbsp. vegetable oil
• 2 medium carrots, thinly bias-sliced
• 4 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 2 cups cooked brown rice
• 1 (15 oz.) can garbanzo beans (chickpeas), rinsed and drained
• 1 cup frozen peas, thawed
• 3 Tbsp. reduced-sodium soy sauce
• 1/3 cup snipped fresh cilantro
• 1 lime, halved

Directions

1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 tsp. of the oil over medium heat. Add pineapple, cook about 2 minutes per side or until golden brown. Remove from skillet and set aside.

2. Pour the remaining 1 tsp. oil into the hot skillet. Add carrots, cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook 30 seconds.

3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in cilantro. Return pineapple to pan.

4. To serve, squeeze lime over all. Top witjh additional fresh cilantro leaves, if desired.

Email to a friend | Print this recipe | Back