Usuba
Rice with Pineapple and Cashews
A warm dish with brown rice, crispy nuts, and aromatic pineapple sauce. Arugula adds freshness, while ginger and garlic bring a piquant flavor. Suitable for both a light lunch and a festive table.
- Total
- 25 min
- Standard serving
- 250.4 g
Ingredients
Total 13- Brown rice
100 g≈ 1/2 cup - Cashew
35.75 g≈ 2 tbsp - Sweet red onion
37.5 g≈ 1/2 pcs - Arugula
12.5 g≈ 2.5 sprig - Macadamia oil
10.35 g≈ 2 tsp - Sesame oil
2.5 ml≈ 1/2 tsp - Soy sauce
7.5 ml≈ 1.5 tsp - Canned pineapple
25 g≈ 1.5 tbsp - Pineapple juice
12.5 ml≈ 2.5 tsp - Garlic
0.75 g≈ 1/4 clove - Paprikaground
0.585 g - Grated ginger
2.625 g≈ 1/2 tsp - Sea salt
to taste
Instructions
- 1
Step 1
Cook brown rice according to the package instructions.
- 2
Step 2
Prepare the sauce: mix macadamia oil and sesame oil, pineapple juice, chopped pineapple pieces, minced garlic, paprika, soy sauce and grated ginger.
Blend all ingredients in a blender until smooth. Add sea salt to taste.
- 3
Step 3
Wash the arugula, dry it with a towel, and arrange it on the bottom of the plates.
- 4
Step 4
Mix the cooked rice with cashews and red onion sliced into half rings.
- 5
Step 5
Heat the rice in a microwave or in a pan with a small amount of oil until warm.
- 6
Step 6
Place the warm rice over the greens on the plate.
- 7
Step 7
Heat the sauce in the microwave on maximum power for 45–60 seconds.
Pour the hot sauce over the rice and serve immediately.
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