Serves: 5
Total Calories: 267
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.
This Macadamia-Pineapple Rice Pilaf recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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