Prep 10 mins
Cook 25 mins
Rice is one of the staple foods in Hawaii. This recipe makes ordinary rice exciting and flavorful. From A Taste of Hawaii cookbook. In a pinch, you could probably use any type of nut. I love that this rice cooks in the oven.
- 14.79 ml unsalted butter
- 354.88 ml long-grain white rice
- 9.85 ml garlic, minced
- 118.29 ml red bell pepper, diced
- 59.14 ml yellow bell pepper, diced
- 709.77 ml chicken stock
- 118.29 ml raisins (either dark or golden)
- 118.29 ml roasted macadamia nuts, preferably unsalted, chopped
- 1-2 sage leaf, chopped
- 2.46 ml kosher salt
- 78.07 ml cilantro, chopped (or more, if you love cilantro!)
- 236.59 ml pineapple, diced
- Preheat your oven to 375 degrees F.
- In an oven-proof and flame-proof casserole, set over medium heat, 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 (not long enough for the rice to change color).
- Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes.
- Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
- Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.
Made for ZWT #7 and my team Witchin Kitchen. This is a wonderful Pilaf and I'm adding it to my Best of 2011 cookbook. Wonderful veggies and love the sweet hit of the pineapple. I used red and yellow peppers, brown raisins, and 1/2 c brown rice and reduced the white rice to 1 c, just to add a bit of fiber.
This is a really great rice recipe and enjoyed by all of my family. Thanks for posting another great recipe LIG :D
This was a great side dish, loved all the flavors. I had some complaints about the surprise crunch of the nuts, but I liked it. Next time I'll be more patient and chop them smaller.