Coconut-pineapple rings with cashew rice

Name: Coconut-pineapple rings with cashew rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Pineapple (about 1,5 kg); 1 (approx. 600 g) baby Chinese cabbage; 1 medium onion; 75 g Cashew nuts, 2 tablespoons oil; 1 TEASPOON curry, salt, pepper; 250 g Rice; 2 TEASPOONS Vegetable broth; 1 egg, approx. 75 g grated coconut; 2-3 TABLESPOONS clarified butter/oil; 7-10 Tbsp Coriander

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Pineapple (about 1,5 kg)
1 (approx. 600 g) baby Chinese cabbage
1 medium onion
75 g Cashew nuts, 2 tablespoons oil
1 TEASPOON curry, salt, pepper
250 g Rice
2 TEASPOONS Vegetable broth
1 egg, approx. 75 g grated coconut
2-3 TABLESPOONS clarified butter/oil
7-10 Tbsp Coriander

Directions

1
Clean, peel and slice the pineapple. Cut out the stalk with a round cookie cutter (approx. 3 cm Ø). (Or use a pineapple slicer)
2
Clean, wash and cut the cabbage into strips. Peel and chop the onion. Roast cashews in a large pot, take them out. Heat the oil in the pot. Brown onion and curry in it. Steam cabbage and rice briefly. Deglaze with 1/2 l water and stock, bring to the boil. Cover and cook over low heat for about 20 minutes.
3
Whisk the egg. Turn the pineapple slices one after the other in the egg and in the coconut flakes. Heat the clarified butter in portions in a pan. Fry the pineapple on each side over medium heat for 2-3 minutes
4
Season rice to taste, serve. Serve with the pineapple rings and garnish if desired