We recently replaced our 17 year-old Ducane grill (which Drake had rebuilt twice) with a beautiful new Weber S-450. We had been sans grill for a few months as we researched replacement options for the Ducane and were otherwise occupied with other things. So it was a bit of a celebration to have the S-450 set up and ready to go. But what should we make for our grill inauguration? We settled on fajitas and this refreshing rice and pineapple salad. What I love about this salad is that it's a lighter balance to Mexican entree--and alternative to rice and beans. It also contains jicama, which gives it a fantastic crunch.
You can go directly to the printable recipe, or I'll show you how to make it, step-by-step...
Tip: Start by getting setup for prep work.
Start by putting a medium saucepan over medium heat and add 1 tablespoon of olive oil.
Measure in 1 1/2 cups basmati rice.
Stir to coat the grains evenly with oil.
Bring to a boil, stirring once.
Cover and reduce heat to medium-low. Cook the rice covered for 12 minutes. Remove from heat let stand (still covered) 5-10 minutes...
...until the liquid is absorbed and the rice is tender, but not mushy.
Transfer the rice to a large bowl and let cool.
Finely grate a generous teaspoon of lime zest.
...and measure out about 1 tablespoon of lime juice.
...and 2 tablespoons of olive oil.
Whisk the ingredients together and set the dressing aside.
Cut the top off the pineapple. Use the following procedure to quarter, core, and dice 1/2 of the pineapple:
Add the diced pineapple to the rice.
Cut the ends off of a jicama...
...and remove the peel with a sharp peeler or paring knife.
Cut in half lengthwise. Dice 1 cup of jicama as follows:
Add the diced jicama and dressing to the salad.
Thinly slice 1 small bunch green onions (white and small part of the green)...
...and 3 tablespoons minced cilantro.
For the final touch, toast 1/3 cup raw pumpkin seeds in a small dry skillet over medium heat, just until they are fragrant (about a minute).
Serve the salad garnished with the pumpkin seeds.
Rice and Pineapple Salad
(Recipe adaptation from Cook's Illustrated)
Serves 6 to 8.
1 1/2 cups basmati rice (or long-grained white rice)
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice (from 1 lime)
2 cloves garlic, minced
1 teaspoon honey
1/2 pineapple peeled, cored, and diced
1 cup peeled diced jicama
1 small bunch green onions, sliced (white and small part of the green)
3 tablespoons minced fresh cilantro leaves
1/3 cup raw pumpkin seeds
Put a medium saucepan over medium heat; add 1 tablespoon of olive oil. Add the rice; stir to coat the grains evenly with oil. Add 2 1/2 cups water and the salt. Bring to a boil, stirring once. Cover and reduce heat to medium-low. Cook the rice for 12 minutes. Remove from heat let stand (still covered) 5-10 minutes, until the liquid is absorbed and the rice is tender, but not mushy. Transfer rice to a large bowl and let cool.
In a small bowl, whisk together remaining 2 tablespoons olive oil, lime zest, lime juice, garlic, and honey. To the rice, mix in the dressing, prepared pineapple, jicama, green onions and cilantro.
Toast pumpkin seeds in a small dry skillet over medium heat, just until they are fragrant (about a minute). Serve the salad garnished with the pumpkin seeds.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
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I've never tried a combination of rice and pineapple, but this looks really good to try! Thanks for the recipe. I love the step-by-step photos.
Posted by: Joy | January 25, 2009 at 12:00 PM
So fresh and delicious!
Posted by: Maria | January 28, 2009 at 12:39 PM
That Rice and Pineapple Salad sure sounds good. I’ll have to try it.
I love fish tacos. Maybe they’d be good together?
Taco Fish La Paz in Guadalajara, Mexico has a stand on Avenida La Paz in Guadalajara sounds like ‘Taco Nirvana’.
My experience in Mexico is that some of the best places to eat are those that are off the beaten path that the locals frequent.
I’ve been looking for good places to eat in Guadalajara and Taco Fish La Paz in Guadalajara sounds like just the place.
Fortunately, I live in Ajijic, Jalisco so the trip is a short one.
My mouth is watering,
Gracias!
Joe Chapala
Casa Preciosa Ajijic, Mexico
Posted by: Joe Chapala | February 19, 2009 at 06:38 AM
what a nice place you got here lady ! very very nice and so are you, with all my respects...good luck and keep this fabulous work up !
pay me a call at www.delaorden.blogspot.com, only if you have absolutely nothing better to do ;-)
Posted by: carlos rajas | March 08, 2009 at 04:55 PM
Love it! I make something similar to this this, but yours is a nice twist. Thanks for sharing, Heidi! If you don't mind, I'd love to direct Foodista readers to your blog. Just add your choice of widget to this post and you're all set!
http://www.foodista.com/recipe/W2K3VG5W/rice-salad/widgets/
Posted by: Desmone007 | June 02, 2009 at 07:53 PM
Yummy. What is the purpose of the dried pumpkin seeds? Is it okay if I will not include it? Will the taste be the same? Just few of the questions I want to ask because I find it an "extra item" that can be without.
Posted by: hampers | June 30, 2009 at 06:14 PM
Great summer dish! thanks for the step-by-step recipe, is really easier to follow a recipe with photos! I tried it and it tastes gorgeous :)
Posted by: Alice Celibataire | July 08, 2009 at 01:06 AM
So so delicious I will try it:) For this evening I will surprise my lovely husband with this dish, I hope so that he will be glad from this because he love rice and pineapple, may be the mix too :)we will see :P
Posted by: Ambyr Amoureuse | July 20, 2009 at 08:47 AM
are you ever coming back? MIss your recipes here and I've been checking in every week or so......please come back!
Posted by: coletted | October 12, 2009 at 12:22 PM
seriously, I'm worried about you. are you ever coming back, you are an aweome ched and I so loved learning from you. come back please!
Posted by: cecedon | January 17, 2010 at 08:51 PM
you're an awesome CHEF not ched....... come back please!?
Posted by: cecedon | January 17, 2010 at 08:52 PM
I have a pineapple in my fridge as we speak that needs to be consumed rather quickly and I was thinking of a salad of some sorts; thanks for giving me inspiration!
Posted by: tasteofbeirut | March 21, 2010 at 08:20 AM
best
best
best
Posted by: hari | April 28, 2010 at 03:25 AM
Hello! Just made this over the weekend - delicious, and exactly the kind of thing I was looking for to go with a special birthday dinner! Made it again for a friend's dinner tomorrow. Thanks!
Posted by: Laura | May 03, 2010 at 08:14 PM
Thank you for sharing this delicious recipe.I really want this kind of recipes.Thank you for sharing....
Posted by: Baby Food | September 13, 2010 at 10:03 PM
Looks great, I'm curious how it would taste if I replaced the pinapple with mango
Posted by: Tom Aker | August 15, 2011 at 08:10 AM