This Is Not Rice Pilaf Recipes

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MACADAMIA AND PINEAPPLE RICE PILAF



Macadamia and Pineapple Rice Pilaf image

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.

Provided by LifeIsGood

Categories     Pineapple

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 1/2 cups long-grain white rice
2 teaspoons garlic, minced
1/2 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
3 cups chicken stock
1/2 cup raisins (either dark or golden)
1/2 cup roasted macadamia nuts, preferably unsalted, chopped
1 -2 sage leaf, chopped
1/2 teaspoon kosher salt
1/3 cup cilantro, chopped (or more, if you love cilantro!)
1 cup pineapple, diced

Steps:

  • 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.

Nutrition Facts : Calories 546.7, Fat 18.4, SaturatedFat 4.6, Cholesterol 13, Sodium 484.1, Carbohydrate 85.5, Fiber 4, Sugar 19.3, Protein 11.9

RICE PILAF WITH PECANS



Rice Pilaf With Pecans image

This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth.

Provided by GibbyLou

Categories     Long Grain Rice

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 cup carrot, julienne cut into 1-inch pieces
3/4 cup onion, finely chopped
5 cups low sodium chicken broth
1 cup orange juice
3 cups long-grain rice, uncooked
1/2 cup golden raisin
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons pecans, finely chopped

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
  • Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
  • Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

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