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Pilaf is always one of my favorite things to make. Why ? It’s a one-pot dish and I just love that when I don’t have much time at the kitchen. This macadamia and pineapple rice pilaf couldn’t be any happier and merrier in color and taste. I mean, there were all sorts of good and healthy stuff in there like macadamia nuts (of course!), pineapple, raisins, bell peppers and wonderful smell of sage and coriander. We are happy campers! 🙂 Recipe is adapted from A Taste of Hawaii cookbook by Jean-Marie Josselin.
MACADAMIA AND PINEAPPLE RICE PILAF
Ingredients
- 1 Tbsp unsalted butter
- 1 ½ cups long-grain white rice
- 2 tsp minced garlic
- ½ cup diced red bell pepper
- ¼ cup diced yellow bell pepper
- 3 cups chicken stock
- ½ cup raisins
- ½ cup chopped roasted macadamia nuts , unsalted if possible
- 1 sage leaf
- ½ tsp salt
- â…“ cup chopped fresh coriander
- 1 cup diced pineapple
Instructions
- Preheat oven to 375 F
- In a flameproof casserole, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds, but not long enough to let the rice change color. Add the bell peppers and cook for a few seconds, again not too long until the peppers change color. Add the stock and bring the mixture gently to a boil. Add the raisins, nuts, sage, and salt. Cover, place in oven, and bake for about 18 minutes or until the rice is cooked through
- Remove the dish from the oven and let rest for about 10 minutes. Add the coriander and pineapple. Season if necessary and serve at once
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