Best 3 Macadamia And Pineapple Rice Pilaf Recipes

PINEAPPLE PILAF

Steps:

• In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
• Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
• Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
• Add the pineapple-raisin mixture and the boiling stock or water.
• Bring to the boil, lower the heat and cover the pan.
• Simmer for 20 minutes or until all the liquid is absorbed.
• Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

MACADAMIA-PINEAPPLE RICE PILAF

Steps:

• 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.

MUSHROOM PINEAPPLE RICE

Steps:

• Combine pineapple liquid with water to make 2 1/2 cups.
• In medium sauce pan, bring to boil with salt.
• Stir in rice.
• Cover, simmer 20 to 25 minutes or until rice is tender.
• Meanwhile, melt butter in skillet.
• Saute onion and mushrooms 5 minutes.
• Stir in soy sauce, ginger and pineapple; blend well.
• Add mushroom mixture to rice along with nuts.