Description
Rice served in pineapple basket will be king of the table on any occasion. Cooked very quickly, it turns out very tasty.
Ingredients
-
Pineapple
1 piece
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Chicken breast
1 piece
-
Figure
200 g
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Onion
1 piece
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Garlic
2 tooth
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Nuts
1 handful
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Honey
1 Tbsp
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Chili
1 piece
-
Spices
-
Butter
3 Tbsp
Cooking
Chicken breast cut into small pieces, onion and garlic finely chopped. Fry on high heat in vegetable oil chicken, add turmeric, onions and garlic, cook 5 minutes.
Pour a mixture of white, red and wild rice, salt, pour boiling water so that it covers the contents by about 2 fingers. Close the wok with a lid and on low heat bring rice with chicken until tender. The water should be fully absorbed, so it is best to add a little water and then add as needed.
While preparing the rice, make cutting pineapple. Wash it and cut off a thin part of the crust to the pineapple stood steadily on the dish. This will be the bottom of the pineapple basket.
Turn over and cut off the cover of pineapple, cut at an angle green tail.
With a spoon remove all the pulp. It's quite simple.
The rod is cut with a knife. You get about a basket, quite deep and roomy.
When the chicken rice comes until tender and all water is absorbed, make a strong fire, add the butter, honey and nuts (I chopped roasted almonds and pine). Fry all together for 2-3 minutes.
Beautiful pineapple set aside for fruit salad, slice the rest, and with juice add to the rice. Finely chop the chili pepper and mix with rice. Remove the wok from heat.
Put the fried rice in the pineapple* and sprinkle with finely chopped chilli. *To figure inside remained warm, it is possible to preheat the pineapple basket in the microwave.
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