Macadamia Nut Rice Pilaf


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.
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