Pineapple Rice (on a Bed of Mizuna Greens)

In the interest of full disclosure, let me clarify that pineapples do not grow in the Mid-Atlantic (unfortunately, because how cool would that be?) and the one that this recipe centers around was purchased at the grocery store. The CSA-item that was the star of the meal was the mizuna. All of what we had was used to form the bed of greens for this Hawaiian rice dish.

Mizuna was a completely new green to Steve & I. It's known for having a mild peppery taste, which reminded Steve of horseradish. I'm not sure how it would be on its own; I find the flavor to be pretty strong. But tossed in this pineapple dressing and paired with the rice concoction, it really rounded out the set of flavors and made for a great complete meal. Brown rice is not something I normally get excited about, so I was really pleasantly surprised by how much I enjoyed this dish.

Pineapple Rice Recipe on 101 Cookbooks

Used From Our CSA
purple mizuna
scallions

Thoughts on the Recipe
- We didn't plate up the greens and rice on a big serving platter as the recipe suggests. Since we planned to have leftovers, we kept them separate until serving up an individual portion.
- We skipped the seitan, but agreed this could be good with some chicken in the mix, too!
- We ate the rice hot (vs. at room temperature)

Even though this dinner didn't feature as many CSA vegetables as I might have liked (especially for as many as we have this week!), I think I have to count it a win when we make a meal with a completely new vegetable that we had never even heard of before, and enjoy it this much. If nothing else, it's a starting point. Mizuna and I are no longer strangers.