Thai-style rice with vegetables
Flavorful, crumbly rice with Thai-style vegetables in pineapple.
Ingredients
| long-grain rice 200 grams |
| water 1 liter |
| salt 1 tsp. |
| pineapple 1 pc |
| bell pepper 1 pc |
| raw peanuts 100 grams |
| olive oil 3 tbsp. |
| carrots 1 pc |
| garlic 2 cloves |
| soy sauce 2 tbsp. |
| honey 1,5 tbsp. |
| lime 1 pc |
| mint 2 sprigs |
| cilantro 10 g |
| chili pepper to taste |
Instructions
Step 1
Fry the washed and dried rice in a tablespoon of oil for 3-4 minutes. Then pour it into boiling salted water and cook, without covering with a lid, until half-cooked. Then strain through a sieve.
Step 2
Cut the pineapple in half lengthwise and peel off the pulp, keeping the walls about 6-7 mm thick. Remove the pineapple core and cut the flesh into medium cubes.
Step 3
In a frying pan greased with olive oil, roast the peanuts, then spread them out on a paper towel. In the same skillet, saute the shredded carrots and bell peppers in a tablespoon of oil. Add the pineapple pulp and fry for a few more minutes. Then set the pan aside.
Step 4
Prepare the dressing: squeeze the lime juice into a bowl, add a tablespoon of olive oil, honey, soy sauce, chop and alternately add the cilantro, garlic, chili pepper and mint. Mix thoroughly and leave for 10 minutes.
Step 5
Meanwhile, chop the peanuts with a knife. Return the pan with the vegetables to the stove, add most of the peanuts, rice, stir and pour in the dressing. Stew everything together stirring for a few minutes.
Step 6
Warm the empty pineapple halves a little in the oven. Serve the dish in them, sprinkled with the remaining peanuts. Garnish with cilantro and mint if desired
