Pineapple Baked Rice

2 min read

Boluo fan, or pineapple rice, is a popular dish in Yunnan Province, located in the southwestern region of China. For best results, use freshly cooked rice; if desired, brown rice can replace the white variety.

MAKES 4 MAIN DISH OR 6 SIDE DISH SERVINGS

8 ounces extra-firm tofu, rinsed and drained

1 medium pineapple (about 3 pounds), cut lengthwise in half, leaves intact

1 tablespoon canola oil

1⁄4 cup finely chopped shallots or red onion

2 tablespoons prepared sweet chili sauce

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted (dark) sesame oil

3 cups hot cooked white rice

1⁄2 cup frozen peas and carrots, cooked

1⁄4 cup frozen yellow corn, cooked

Salt and freshly ground black pepper, to taste

Preheat oven to 325F (165C). Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1⁄2- inch cubes.

Using a tablespoon or melon baller, scoop out the flesh from the pineapple halves, discarding the fibrous core, leaving a thin border of flesh attached to each shell. Divide the flesh in half, saving half for future use. Chop the remaining flesh and set aside.

In a wok or large nonstick skillet, heat the canola oil over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the chili sauce, soy sauce, and sesame oil; cook, stirring, about 30 seconds, or until bubbly. Add the rice, peas and carrots, corn, salt, and pepper and cook, stirring, 2 minutes. Add the reserved chopped pineapple and cook, stirring, 1 minute. Remove from heat and let cool a few minutes.

Mound equal portions of the rice mixture into the pineapple shells, lightly packing down. Place the filled shells on large lightly oiled pieces of foil and draw up to loosely yet completely enclose. Transfer to a baking sheet and bake 30 minutes, or until hot through the center. Unwrap and serve immediately, directly from the pineapple shells, family-style. Alternatively, cut each filled pineapple shell crosswise in half and serve on individual serving plates.

{PER SERVING} Calories 353 • Protein 10 • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 56g • Dietary Fiber 3g • Sodium 325mg