Pineapple rice — Meal
Meal

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Macros (per serving)

Fat

19%

(10 g)

Protein

7%

(9 g)

Carbs

74%

(81 g)

68 g Net,

13 g Fiber

454 Calories (per serving)

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Pineapple rice

Ingredients

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Cauliflower (rice)

1 piece

Pineapple

2 pieces

Coconut oil

1 Tbsp

Onion

1 piece

Garlic

2 cloves

Carrot

3 pieces

Spring onion

2 pieces

Cashew nuts

50 g

Fresh coriander

4 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

10 min

1

Cut the onion in half rings and crush the garlic. Cut the carrots into cubes, the onion into rings and finely chop the coriander.

2

Cut the cauliflower into florets and grate them to the size of rice using a food processor.

3

Halve the pineapples lengthwise and cut the flesh out. Cut the flesh into small cubes. Save the empty halves, which will later serve as a plate.

4

Heat the coconut oil in a wok or frying pan and gently fry the onion.

5

Add garlic and carrot cubes and fry for 2-3 minutes while stirring.

6

Add the cauliflower rice, half the cubes of pineapple, curry and spring onions and fry for 2-3 minutes.

7

Divide the pineapple rice over the empty sliced pineapple halves and garnish with cashew nuts and fresh coriander.

8

Tip: You can use the other half of the pineapple cubes in another dish or eat them as a snack.

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Details

Allergens

Nuts, Fruit

Diet

Paleo, Vegetarian

Course

Lunch, Dinner

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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