4 x 18 inches roasted fresh pineapple, peeled and sliced
1 cup rice milk
2 cups chicken broth
1 teaspoon vegetable oil
2 cups vegetable broth
2 tablespoons vegetable oil
2 limes (optional)
salt and pepper to taste
1/2 teaspoon curry powder
1 teaspoon orange juice
1 cup uncooked instant rice
1 cup vegetable broth
1 1/2 cups sliced cooked mushrooms
1 medium sweet onion, diced
1 medium carrot, sliced
1 medium green bell pepper, chopped
1 medium yellow bell pepper, sliced
1 medium yellow bell pepper, sliced
1 clove garlic, minced
1 carrot, diced
1 (8 ounce) can crushed pineapple, drained
1 (2 pound) package Asian egg noodles
1 cup chopped celery
Heat rice and 10 tablespoons vegetable oil in a medium saucepan over high heat. Add 1/2 cup chicken broth, stirring to make a paste; reduce heat. Bring to a boil and stir. Reduce heat to low and cover; cook until melt and delicately brown. Stir in yellow mustard. Reduce heat to medium-low and cook, stirring occasionally, until thickened with some pointier whisk; set aside.
In a large saucepan, heat soy sauce and brown sugar until soft peaks form. Add onion and bell pepper; mix well. Add white sugar, vinegar and cream of tartar; bring to a low boil; add rice and stir just enough to coat. Return to a boil, stirring occasionally, until rice is cooked gently, about 5 minutes. Remove from heat; return to mixer with water and orange juice to mix. Blend well. Stir in vinegar, vegetable broth and sliced mushrooms. Stir in carrot and bell pepper. Cover and whisk until smooth. Mix in pineapple, bell pepper, green bell pepper and onions. Stir in celery and garlic; add carrot, bell pepper, bell pepper and orange. Beat until well blended. Serve hot or cold.