This pilaf is nice served with pork or chicken. You can use tinned/canned pineapple, but then try to use those in natural juice. I sometimes add 4-6 oz frozen peas.
- 3 ounces butter
- 12 ounces fresh pineapple, cut in chunks
- 2 ounces raisins
- 1 1⁄2 cups finely chopped green onions
- 1 green chili pepper, deseeded and finely chopped (optional)
- 4 ounces cashew nuts, roughly chopped
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cayenne pepper
- 12 ounces washed and drained long grain rice
- 1 teaspoon salt
- 600 ml boiling chicken stock or 600 ml water
- chopped parsley, to serve (optional)
- 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.