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Indonesian Pineapple Rice

Another delicious recipe from Singaporean, Malaysian & Indonesian Cuisine adapted for our vegetarian diet.

Ingredients

Ingredients:

  • 1 lb Gardein Crispy Chick'n* nuggets defrosted, each nugget quartered.
  • 2 c rice we prefer basmati

Spice mix #1:

  • 1 shallot finely minced
  • 1/2 T ground garlic
  • 1 t. ground ginger
  • 1 t. coriander powder
  • 1 t. black pepper

Spice mix #2:

  • 1 t ground nutmeg
  • 4 whole cloves
  • 1/4 t. ground cumin
  • 1 t. ground cardamom
  • 2 stalks lemongrass coarsely chopped

Stock:

  • 2 c water
  • 2 Knorr Vegetable Bullion cubes
  • 1 t salt

Garnish:

  • 1 c diced pineapple
  • 2 T crispy deep-fried shallots
  • salt to taste

Instructions

  • Bake the chick'n in a single layer on a non-stick cookie sheet sprayed with cooking spray in the oven at 425oF for 5 minutes.
  • Heat 2 T oil. Stir-fry spice mix #1 over medium heat for 1 minute.  Add spice mix #2 and stir for 3 more minutes.  Add chick'n pieces and stirfry for 2 minutes.  Add the stock, bring to a boil, reduce heat and cook for 3 more minutes.  Remove the chick'n, chop into finer pieces, and set aside.  Retain the stock for use with the rice.
  • Wash the rice and put it into the rice cooker.  Add the leftover stock.  Top off with water to the fill line (should be the forth line). Mix to combine.  Cook in the rice cooker per cooker instructions.
  • After the rice is cooked, stir in the chick'n and garnish.  Mix to combine.

Notes

* We buy Gardein's Mandarin Orange Crispy Chick'n and set the sauce packet aside for other uses.
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