One of my favorite things to do is create recipes using a bunch of random ingredients I have in my kitchen. This is especially fun when trying to use up food that’s going bad. It’s like a game and the more ingredients I use, the more points I score (yes, I’m aware of how cool I sound).
As I was poking around the kitchen today, I realized I needed to use up a whole pineapple I bought last week. My boyfriend is probably shaking his head right now, because when I brought home said pineapple his reaction was, “What are you going to do with a whole pineapple?” to which I cleverly responded, “eat it.” I win.
Anyway, after choosing the pineapple as my next victim, I randomly grabbed some things to pair it with and created this surprisingly tasty brown rice bowl. Brown rice is all the rage in LA as it’s figure friendly, which is clearly a big concern for Los Angelenos. Luckily, it can be as equally delicious as it is healthy.
The sweetness of the pineapple paired with the savory flavors of the turkey, garlic, and onions make this dish perfectly balanced. The cinnamon and cayenne give an interesting, somewhat Caribbean kick to the dish. And the freshness of the lime juice and cilantro pull everything together. I added the cucumbers at the very end to give it a cool crunch, but they can easily be omitted without detracting from the dish.
- 1 cup brown rice
- 2 cups water
- 1/2 lb ground turkey
- pineapple chunks (fresh or canned)
- 1/2 red onion
- 1/2 large cucumber
- 1-2 cloves garlic
- lime juice
- 1 tbsp coconut oil
- cayenne pepper
- salt and pepper
Combine brown rice and water in a pot and bring to a boil. Reduce heat to low, cover, and let simmer for 35-45 mins (or until all water is absorbed). Let rice cool.
Heat up the coconut oil (or any oil you’d like) in a skillet over medium heat. Chop up the onions and garlic and sauté for about 5 minutes, until soft. Brown the turkey in the pan along with the garlic and onions–season with cinnamon, cayenne, salt, and pepper. Once the turkey is almost completely cooked, throw in the pineapple and cook for another 2 mins. Add the brown rice and lime juice and cook until everything is heated through.
If using cucumber, cut into rings and then quarters. Toss in with the brown rice mixture. Plate and top with fresh, chopped cilantro.