I’ve been decluttering for some time now and this week I tackled some of my books.  I found a few recipe books that I don’t use so those will be going to Goodwill.  But there are several that I have collected over the years from my visits home to Maui.  I decided to try a couple dishes this week from one of them.  As I mentioned in my Thankful Thursday post, I have never made rice pilaf, but it was way simpler than I thought it’d be.  Here is the recipe for Rice Pilaf with Toasted Macadamia Nuts and a photo of the finished product with a few tweaks.


1 cup olive oil

2 cups long grain rice (I used jasmine)

3 cups chicken broth

1/2 cup chopped onion

2 cloves garlic, finely chopped

1 cup golden raisins (I only had black & it worked)

1 tablespoon paprika

1 teaspoon grated lemon zest (no fresh lemons, so I used about a 3/4 teaspoon lemon juice)

1 tablespoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil

1/2 cup macadamia nuts (I used pecans cos I don’t keep mac nuts on hand)

1 tablespoon chopped parsley (I forgot to do this at the end – I would have used dried)

In a flame-proof casserole heat the 1/4 cup olive oil; add the rice and stir until golden brown.  Bring chicken stock to a boil; pour into casserole.  Add onion and garlic; stir in raisins, paprika, lemon zest, salt and pepper.  Cover the casserole and cook over low heat, about 25 minutes, or until the rice is done.  While rice is cooking put the 1 tablespoon olive oil in a heavy pan and cook the macadamia nuts until golden brown (I didn’t cook the pecans).  When the rice is cooked toss the nuts with the rice and serve at once.   Sprinkle with chopped parsley.


Rice Pilaf with Toasted Macadamia Nuts



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