Pineapple And Shiitake Mushroom Stir-Fry

• 1 1/2 cups cooked long grain brown rice or 1 1/2 cups brown basmati rice
• 1 cup water
• 1 tablespoon canola oil
• 1/2 medium red bell pepper, diced
• 8 shiitake mushrooms, stems removed, and diced
• 1 cup chopped green onion
• 1/2 cup crushed canned pineapple, drained

1. Cook the rice according to package instructions.
2. When the rice is almost done cooking, saute the red pepper and shiitake mushrooms in the canola oil for 3 minutes.
3. Add the green onion and pineapple.
4. Continue to saute for 1 more minute.
5. Using a fork, add the rice to the vegetables in the pan.
6. Cook, breaking up the rice by stirring it, until it is well combined.
7. Serve immediately.
8. *If desired, you can enhance the flavor of the pineapple by "caramelizing."
9. In a nonstick pan over high heat, stir well-drained pineapple until it is slightly golden (about 5 to 10 minutes).

long grain brown rice, water, canola oil, red bell pepper, shiitake mushrooms, green onion, pineapple

Taken from www.food.com/recipe/pineapple-and-shiitake-mushroom-stir-fry-149312 (may not work)