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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
- 2 teaspoons grated fresh ginger*
- 2 cups cooked brown rice**
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 cup frozen peas, thawed
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup snipped fresh cilantro
- 1 lime, halved
- Fresh cilantro leaves
1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
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.
- 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.
- Leftover or quick-cooking microwaveable rice also works great.
- Servings Per Recipe 4,
- cal. (kcal) 350,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 65,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 3,
- fiber (g) 10,
- sugar (g) 15,
- pro. (g) 11,
- vit. A (IU) 5879,
- vit. C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 113,
- sodium (mg) 711,
- Potassium (mg) 479,
- calcium (mg) 81,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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