Golden Pineapple Rice

I'm still enjoying summer. Grilling out, light meals, fresh fruits and veggies. I'm actually thinking that since I live in a humid, sub-tropical like place that I will still feel like its summer for another month or two. So you'll probably still get some summer-y recipes from me for awhile. I'm starting to crave a few soups, but the weather makes me think twice about it. So, this past week, I tried a new recipe I found. It was a hit with me and the kids. We'll probably make it again this next week and pair it with a teriyaki chicken or kabobs. I think this would go nicely with any meal using Southeast Asian, Indian, or Caribbean flavors. Or if you're like me, throw it together in less than 30 minutes, put it in a bowl, forget anything else and call it the meal!

Golden Pineapple Rice
1 1/2 cups rice
2 tsp oil
2 garlic cloves, minced or pressed
1- 1 1/2 tsp grated fresh ginger root
1/2 tsp turmeric
3/4-1 tsp salt
3 cups water
1 cup fresh or canned pineapple chunks
1/4 cup minced fresh cilantro or scallions (I used cilantro)
1/2 cup chopped toasted cashews (opt)

In a medium saucepan with a tight-fitting lid, combine the rice, oil, garlic, ginger, turmeric, and salt. Saute for a minute or two, stirring constantly to prevent sticking. Add the water and bring to a boil. When the water boils, reduce the heat to low, cover, and simmer for about 20 minutes, until the water is absorbed and the rice is tender. Stir in the pineapple, cilantro or scallions, and the cashews, if using.

Note: This recipe actually calls for brown rice, which is harder for me to get. So I used regular. If using brown rice, cut water to 2 1/2 cups (per recipe) and cook for 45 minutes.