Basil Crush olive oil ·
Dairy Free ·
Garlic olive oil ·
Gluten Free ·
Persian Lime olive oil ·
Potatoes Pastas and Grains ·
Vegetables ·
Thai Fusion Pineapple Rice
Thai Fusion Pineapple Rice
Submitted by Julie Cox, Bozeman, Montana
10 minutes
20 minutes
Potatoes, Pastas and Grains
Ingredients
- 2 cloves garlic, minced
- 1 medium onion, minced
- 2 tablespoons Fustini’s Garlic olive oil
- 1 tablespoon Fustini’s Basil Crush olive oil
- 1⁄4 cup Dulcet curry sauce* or 1 Tbsp curry powder (optional)
- 1 teaspoon cumin
- 2 cup basmati rice
- 1 tablespoon Fustini’s Persian Lime olive oil
- 3 cup vegetable broth
- 1 can of unsweetened coconut milk (about 1 3⁄4 cups)
- 1 small can of pineapple chunks (about 1 cup), drained and diced
- 1 medium carrot, peeled and finely diced
- 1⁄2 cup fresh basil, chiffonade
- 1 cup roughly chopped cashews
Directions
- In a large skillet over medium heat, sauté garlic and onion in Fustini's Garlic and Basil olive oils until soft.
- Add curry sauce or powder and cumin, and cook 30 seconds. Stir in rice, Fustini's Persian Lime oil and chicken broth. Bring to a boil, lower heat, cover, and cook 15 minutes.
- Remove from heat, keeping covered, and allow to rest 10 minutes. Fold in coconut milk. Let rest another 5 minutes. Fold in pineapple, carrots and basil. Fold in cashews just before serving. To spice this dish up, finish with a splash of Fustini's Spicy Korean Balsamic *Available at Whole Foods
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