Firstly, steam brown rice.  Put in a rice cooker or heavy saucepan:

2 cups cold water

1 cup brown rice

Bring to boil on a medium heat and the reduce heat until the water just simmers.  Simmer for 20 – 25 minutes until water has evaporated and then close tightly with a lid.  Switch off heat and let stand on hob for 10 minutes.  Toss with a fork to fluff up.  Makes 2 to 3 cups.

Saute in butter:

1 large onion, finely chopped

2 tbsp ginger, finely chopped

then add:

4 cups of fresh pineapple, finely chopped

Fresh pineapple is recommended but you can use tinned pineapple as a substitute.

2 cups of carrots, finely chopped

salt and pepper to taste

Cook on low heat for 5 minutes and then add:

2 cups of vegetable stock.

Bring to boil and add:

1 tbsp cornstarch dissolved in 1 tbsp cold water.

Mix well, cook to a gravy consistency (1 to 2 minutes) and then take off the heat.

Layer a casserole dish with alternate layers of brown rice and pineapple ginger casserole.  Ensure that the bottom layer is rice and the top layer ends with the pineapple and ginger.

Cover and bake for 50 minutes at 350F (165C).

Serves 2 to 4.  Serve with a side salad or fresh green vegetables.