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Macadamia Pilaf

Yield Makes 10 or 11 servings
When Ivalee Sinclair's children were growing up, this rich pilaf, lavishly topped with Hawaiian macadamia nuts, was a family tradition. Now her children make it for their families.

Ingredients

  • 1/3 cup (1/6 lb.) butter or margarine
  • 3/4 cup (4 oz.) salted roasted macadamia nuts, very coarsely chopped
  • 1 onion (1/2 lb.), chopped
  • 3 cloves garlic, pressed or minced
  • 2 2/3 cups short- or medium-grain white rice
  • 4 cups chicken broth
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped parsley

Nutrition Information

  • calories 315
  • caloriesfromfat 40 %
  • protein 5.4 g
  • fat 14 g
  • satfat 4.9 g
  • carbohydrate 42 g
  • fiber 0.9 g
  • sodium 140 mg
  • cholesterol 16 mg

How to Make It

  1. In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon butter. Add the macadamia nuts and stir until slightly darker brown, about 3 minutes. Scrape from pan into small bowl and set aside.

  2. Add remaining butter, onion, and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.

  3. Add rice and stir often until grains turn opaque, about 5 minutes.

  4. Add the broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2 1/2- to 3-quart casserole; cover tightly.

  5. Bake in a 375° oven until rice is tender to bite, 40 to 45 minutes. Uncover and sprinkle with nuts and parsley.