Hawaiian Rice Salad with Pineapple
45 min prep time | serves 5
1 c black, long-grain brown, or red rice
16 oz pineapple chunks in juice (reserve juice)
1 tbsp dark sesame oil
1 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp fresh ginger, minced
1/2 tsp red pepper flakes
1 tbsp brown sugar
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
Cook the rice according to package directions. When the rice has absorbed all the water, remove from from heat and let stand, covered, to steam for at least 5 minutes. Let cool to room temperature.
Drain the pineapple, reserving 1/2 cup of the juice. In a small bowl, whisk together the pineapple juice, sesame oil, soy sauce, garlic, ginger, red pepper flakes, and brown sugar. Transfer the rice to a large bowl Pour the dressing over the cooled rice and toss to mix. Add the pineapple chunks, and peppers. Toss to mix. Serve at room temperature immediately or chill and serve later.
If you chill the salad overnight, the rice will absorb the dressing. Just toss in a few drops of sesame oil before serving to freshen the flavor.