Macadamia-Pineapple Rice Pilaf

Serves: 5
Total Calories: 267


1 tablespoon unsalted butter
1 1/2 cups long-grain white rice
2 teaspoons minced garlic
1 medium white onion, diced
1/4 red bell pepper, seeded and diced
1/4 yellow bell pepper, seeded and diced
3 cups strong chicken stock
1/2 cup golden raisins
1/2 cup chopped macadamia nut
1 fresh sage leaf
salt to taste
1/3 cup chopped fresh cilantro
1 cup diced pineapple, reserve juice


Preheat oven to 375°. In a flame-proof casserole, melt butter on medium-high heat and add rice. Stir for a few seconds until rice is coated, but not long enough to let rice change color. Add garlic, onion, and red and yellow bell peppers, and cook for a few more seconds. Add chicken stock and bring mixture to a gentle boil. Add raisins, nuts, sage, and salt. Cover and place in oven and bake for 30 minutes. Remove dish from oven and let it rest (without uncovering) for another 10 minutes. Add the cilantro and pineapple bits. Season, if necessary, and serve at once.

Note: May mix chicken stock and syrup from pineapple to make up the 3 cups of liquid needed. If using salted macadamia nuts, remember to adjust seasonings.

Nutritional Facts:

Serves: 5
Total Calories: 267
Calories from Fat: 26

This Macadamia-Pineapple Rice Pilaf recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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