Prep 15 mins
Cook 20 mins
From Cooking Light Cookbook, 1989. Looks colorful in the photo and seems easy enough to make. I haven't tried it yet. Just sorting through a cookbook and copying what sounds good to me (and maybe to you too).
- 1 cup short-grain rice, uncooked
- 1⁄4 teaspoon salt
- 2 cups water
- 1⁄4 cup water
- 3⁄4 cup English pea, frozen
- 2 teaspoons unsalted margarine
- 1⁄2 cup onion, chopped
- 1⁄2 cup red bell pepper, chopped
- 3 ounces turkey ham, diced
- 1 (8 ounce) can unsweetened crushed canned pineapple, drained
- 1 tablespoon low sodium soy sauce
- 1⁄2 teaspoon ground ginger
- spinach leaves
- sweet red pepper strips (optional)
- green onion top (optional)
- Combine first 3 ingredients in a heavy saucepan; bring to a boil.
- Cover, reduce heat, and simmer 15-20 minutes or until rice is tender and liquid is absorbed and set aside.
- Bring the 1/4 cup water to a boil in a saucepan and add the peas.
- Cover and reduce heat, simmering 5 minutes or until tender.
- Drain and set peas aside.
- Coat a small nonstick skillet with cooking spray and add margarine; place over medium-high heat until hot.
- Add chopped onion and bell pepper, and saute until tender.
- Combine reserved rice, peas and sauteed vegetables, turkey ham, pineapple, soy sauce, and ginger, stirring until blended.
- Pack hot rice mixture into a 5-cup ring mold that has been sprayed with cooking oil.
- Invert onto a spinach leaf-lined serving plate.
- If desired, garnish with red pepper strips tied with green onion tops.