1/3 c. (1/6 lb.) butter or margarine
3/4 c. (4 oz.) salted roasted macadamia nuts, coarsely chopped
1 onion (1/2 lb.), chopped
3 cloves garlic, pressed or minced
2 2/3 c. short- or medium-grain white rice
4 c. chicken broth (or Imagine Foods' No-Chicken broth for vegetarian pilaf)
1/4 tsp. white pepper
2 tbsp. chopped parsley
In a 10- to 12-inch frying pan over medium heat, melt 1 tbsp. butter. Add the macadamia nuts and stir until slightly browned, about 3 minutes.
Transfer nuts into small bowl and set aside.
Add remaining butter, onion, and garlic to pan. Sauté onion medium-high heat, stirring often, until onion is translucent, about 5 minutes.
Add rice, and sauté, stirring often, until grains turn opaque, about 5 minutes.
Add broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2 1/2- to 3-quart casserole; cover tightly.
Bake in a 375° oven until rice is tender, about 40-45 minutes. Uncover and sprinkle with nuts and parsley.