Fustini's Oils and Vinegars
Thai Fusion Pineapple Rice

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Thai Fusion Pineapple Rice

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Thai Fusion Pineapple Rice


Submitted by Julie Cox, Bozeman, Montana

Prep Time10 min Cook Time20 min Total Time30 min Servings8 Gluten Free Dairy Free

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

Step 1. 

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. 


Step 2. 

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


Step 3. 

In a large skillet over medium heat, sauté garlic and onion in Fustini's Garlic and Basil olive oils until soft. 




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