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PINEAPPLE - MACADAMIA RICE




Source of Recipe


Tea Cozy


List of Ingredients




1 Tbsp vegan margarine
1-1/2 cup long grain white rice
2 tsp minced garlic
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 cups strong chicken-like seasoning
1/2 cup golden raisins
1/2 cup chopped macadamia nuts
A couple of fresh sage leaves
1/2 tsp salt
1/3 cup chopped fresh cilantro
1 cup diced pineapple (drained, if you use canned)

Recipe



Preheat oven to 375oF. In a flameproof casserole, melt margarine at medium-high and add the rice. Stir for a few seconds until the butter coats the rice. Add the garlic and stir for a few more seconds, but not long enough to let the
rice change color, or burn the garlic. Add the red and yellow bell pepper. Cook for a few more seconds.

Add the chicken-like seasoning and bring mixture to a gentle boil.

Add the raisins, nuts, sage and salt. Cover and place in oven and bake for about 20-25 minutes. Remove from oven and let rest (without uncovering) for another 10 minutes. Add the cilantro and pineapple bits. Correct seasoning, if
necessary and serve at once.

NOTE: If I use canned pineapple bits, I save the syrup and add it to the chicken-like broth to make up the amount of liquid needed.

NOTE II: It is better to use unsalted macadamia nuts. If you would like to get more taste out of the nuts, "toast" them at medium-high in a heavy skillet for a couple of minutes. Do not brown or burn.