Macadamia Pilaf
When Ivalee Sinclair's children were growing up, this rich pilaf, lavishly topped with Hawaiian macadamia nuts, was a family tradition. Now her children make it for their families.
How to Make It
Step 1
1
In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon butter. Add the macadamia nuts and stir until slightly darker brown, about 3 minutes. Scrape from pan into small bowl and set aside.
Step 2
2
Add remaining butter, onion, and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.
Step 3
3
Add rice and stir often until grains turn opaque, about 5 minutes.
Step 4
4
Add the broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2 1/2- to 3-quart casserole; cover tightly.
Step 5
5
Bake in a 375° oven until rice is tender to bite, 40 to 45 minutes. Uncover and sprinkle with nuts and parsley.
Ingredients
1/3 cup (1/6 lb.) butter or margarine
3/4 cup (4 oz.) salted roasted macadamia nuts, very coarsely chopped
1 onion (1/2 lb.), chopped
3 cloves garlic, pressed or minced
2 2/3 cups short- or medium-grain white rice
4 cups chicken broth
1/4 teaspoon white pepper
2 tablespoons chopped parsley
Directions
Step 1
1
In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon butter. Add the macadamia nuts and stir until slightly darker brown, about 3 minutes. Scrape from pan into small bowl and set aside.
Step 2
2
Add remaining butter, onion, and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.
Step 3
3
Add rice and stir often until grains turn opaque, about 5 minutes.
Step 4
4
Add the broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2 1/2- to 3-quart casserole; cover tightly.
Step 5
5
Bake in a 375° oven until rice is tender to bite, 40 to 45 minutes. Uncover and sprinkle with nuts and parsley.
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