2 tablespoons olive oil
1 medium head lettuce
1 medium head cabbage, quartered
1 medium head celery, quartered
1 medium head cabbage, quartered
4 large tomatoes, diced
2 medium onions, diced
1 (4 ounce) can coconut milk
1 (6 ounce) can sliced pineapple, drained
1/2 cup chopped green onions
1/2 cup fried egg whites
2 tablespoons white sugar
1 tablespoon honey
1 1/2 teaspoons paprika
Heat the olive oil in a skillet over medium heat. Stir in the lettuce and cook 10 minutes, stirring frequently. Mix in the cabbage, celery and tomatoes and cook 10 minutes, stirring frequently. Season with the onion, coconut milk, pineapple, green onions, paprika, rice and brown sugar.
Drain excess fat from the pan. Mix in the chicken broth. Bring to a boil and stir into the rice mixture. Simmer for 30 minutes.
Not a creme brulee, but pretty darn close. only weird thing is, when I brush my teeth I find the sugar coats the underside of the teeth, but not the front. So my husband and I are left with a lot of sugar in our dish. Maybe cutting back at least the sugar to 3 tbsp. will help.
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