Ingredients
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1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
-
1 tablespoon vegetable oil
-
2 medium carrots, thinly biased-sliced
-
4 cloves garlic, minced
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2 teaspoons grated fresh ginger*
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2 cups cooked brown rice**
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1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
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1 cup frozen peas, thawed
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3 tablespoons reduced-sodium soy sauce
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1/3 cup snipped fresh cilantro
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1 lime, halved
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Fresh cilantro leaves
Directions
1.
2.
Pour the remaining 1 teaspoon oil into
the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes
or until just tender. Add garlic and ginger; cook for 30 seconds.
3.
Stir in brown rice, garbanzo beans, and
peas. Add soy sauce. Cook and stir about 4 minutes or until heated
through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
4.
To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.
Tip
-
*Tip:
Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.
Tip
-
**Tip:
Leftover or quick-cooking microwaveable rice also works great.
nutrition information
Per Serving:
cal. (kcal) 350,
Fat, total (g) 6,
chol. (mg) 0,
sat. fat (g) 1,
carb. (g) 65,
Monosaturated fat (g) 1,
Polyunsaturated fat (g) 3,
Trans fatty acid (g) 0,
fiber (g) 10,
sugar (g) 15,
pro. (g) 11,
vit. A (IU) 5879.42,
vit. C (mg) 43.7,
Thiamin (mg) 0.3,
Riboflavin (mg) 0.14,
Niacin (mg) 2.96,
Pyridoxine (Vit. B6) (mg) 0.84,
Folate (µg) 112.89,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 711,
Potassium (mg) 479,
calcium (mg) 80.77,
iron (mg) 2.7,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet
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