Pineapple has an incredible tropical taste, not only the taste they also come with essential vitamins and minerals. I love to eat them raw or add into smoothies. My grandmom used to cook pineapple rice for family celebrations, of course, I loved everything she cooked. However, her pineapple rice recipe always stuck with me. Some time ago, I came up with a vegan version of pineapple rice recipe. Also, I can’t live without spices, so I spiced it up a little bit.

Ingredients

5 cups cooked basmati rice
1 cup fresh pineapple-cut in cubes
1 large Turkish green bell pepper- diced
1 cup roasted cashews
1 cup raisins
1 Tbsp tamari or soy sauce
1 Tbsp minced garlic
1 tsp ginger -chopped
1 cup chopped leek-white part or 1 yellow onion
1 tsp dried oregano
1Tbsp olive oil
1 tsp black pepper
1 Tbsp fresh lemon juice
salt to taste

For the green paste:
1 cup fresh basil
4 large green chilies -deseeded
1 clove garlic
1 tsp olive oil
1 tsp corridor seeds
1 large shallot -chopped
1 Tbsp lime juice

Directions

• Add the olive oil in a non-stick frying pan over medium heat then add the pineapple, tamari sauce and saute about 1 mint. Add the garlic and ginger, saute until fragrant.
• Add the green bell pepper, leek, cashews, raisins, back pepper, and green paste, cook about 20 seconds, occasionally stirring then transfer the rice into the pan and gently stir to combine.
• Remove from the heat and sprinkle dried oregano and salt to taste.
• Garnish with some basil leaves and serve with cucumber salad or lime dressing.

For the green paste

• Place all the ingredients in a food processor and blitz until a smooth paste or add in a Morton & pestle, pound until a smooth paste.

Note:
If you soak the raisins overnight or at least 2 hours before the use, it will become more juicy and tasty.