-
1
This is a spicy vegan dish that could either be a light entree or a side dish.
-
2
The ginger stock can be prepared in advance.
-
3
Bring the water to a boil.
-
4
Add diced ginger, reduce heat to keep at a simmer and cook uncovered for 1 hour.
-
5
Allow stock to cool.
-
6
Remove 1 pint of stock to use for this recipe.
-
7
Retain the boiled ginger and extra stock for other cooking projects.
-
8
In a deep skillet, heat oil.
-
9
Add onions and cook until they start to become transparent.
-
10
Add pineapple and basil.
-
11
Cook until onions are fully transparent.
-
12
Remove ingredients from skillet, retaining the oils.
-
13
Because the stock has such a strong flavor, these will be reintroduced later in the cooking process so they retain their own flavors.
-
14
Add rice, cook in remaining oils for 1-2 minutes.
-
15
Add 1/2 cup stock.
-
16
Allow rice to cook until liquid is nearly absorbed, stirring frequently.
-
17
Add 1/4 cup pineapple juice, cook until nearly absorbed.
-
18
Repeat, alternating stock and pineapple juice.
-
19
When last of the liquids have been added, reintroduce the other ingredients.
-
20
When rice is cooked thoroughly, and liquids are well absorbed, remove from stove.
-
21
Serve in rice bowls.
