Yummy Monday: Brown Rice with Green Onions and Pineapple

We love brown rice around here. It's pretty versatile and we eat it every week with multiple sides. I love a simple bowl of brown rice with butter and sauteed mushrooms. SO. GOOD.

But sometimes I like to dress it up a little bit. This recipe came from Party Vegan, a book I checked out from the library and am insanely gaga over. So many of the recipes look really delicious, and I'm trying them out little by little over the few weeks I've got the book for (and am probably going to renew it).

The rice is moist, and there's a kick of spice from the crushed red pepper, yet sweetness from the pineapple. Super easy and quick and even, and more importantly maybe?, husband-approved.

Brown Rice with Green Onions and Pineapple

makes 4 to 6 servings

2 tablespoons vegetable oil
1 large bunch green onions
2 teaspoons grated fresh ginger (I didn't use this because I'm not a fan of ginger)
1/2 teaspoon crushed red pepper (makes it spicy!)
2 teaspoons light brown sugar
3 tablespoons soy sauce
4 cups cooked brown rice
1 1/2 cups finely chopped fresh or canned crushed pinapple
salt and pepper to taste


Cook your rice. Make sure you'll get 4 cooked cups when it's done.



Mince your onions.



In a large skillet, heat the oil over medium-high heat, add the green onions and ginger (if using) and cook until softened, about 1 minute.



Add the crushed red pepper, brown sugar, soy sauce, and rice, stirring to mix evenly. Stir in the pineapple and season with salt and black pepper, to taste. Cook, stirring occasionally, to heat through, about 7 minutes.



Serve hot or warm. If not using right away, cover and refrigerate until needed, then reheat.



Enjoy!

{If you are interested in contributing a recipe to Yummy Mondays, please contact me. The only requirements are that the recipe be vegetarian and yummy. You must also include step by step instructions and lots of pictures!}