This is probably my favorite summer dish. It is a fun one to do with your kids or when you have friends over. It is kind of like visiting a salad bar, or baked potato bar - so many yummy things to stack on your plate. My kids like being able to decided what goes on there plate and how much. This recipe is a good starting place, but feel free to add to or decrease the amount of each ingredient according to your family's taste. You can also use your own favorite gravy if you want.
It is a nice, light dinner for a hot summer day and filling. My mouth is watering just thinking about it!
Hawaiian Haystacks
Serves 4
1 cup brown rice (or favorite grain - quinoa is also really good!)
1 15 oz. can navy beans, drained and rinsed
1 1/2 cups crunchy chow mein noodles
1 tomato, chopped
2 ribs celery, chopped
1 bell pepper, chopped
1/2 cup green onion, or chives are good also
1 20 oz. can pineapple chunks, drained
1/4 cup sliced almonds
1/4 cup shredded coconut
shredded vegan cheese, optional
Gravy
1 cup water, plus 1/4 cup cold water
1 tsp vegan chicken bouillon
2 Tbsp flour
salt and pepper to taste
Cook rice according to your package's directions.
To make gravy, pour 1 cup water into sauce pan. Stir in bouillon. Mix 1/4 cup water and flour in a small bowl and whisk together. Pour into the broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Take off heat and season with salt and pepper to taste.
To make your haystacks spread rice out on your plate. Then stack the chow mein noodles, beans and gravy. Add tomatoes, celery, bell pepper, and green onions. Top with pineapple, cheese (if using), almonds and coconut. Then dig in and enjoy!
