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Pineapple Pilaf




Source of Recipe


The Rice Council


Recipe Introduction


Pineapple Varieties

Cayenne: longer, more cylindrical with a golden skin. It has sharp leaves sprouting from a single location.

Red Spanish: more compact with reddish brown skin. The leaves sprout from a variety of places in the actual fruit.

Sugar Loaf: this is a green variety that is extremely rare in the United States.

Season
March through July.



List of Ingredients




1-tablespoon butter or margarine
1 cup sliced green onions
1/2 cup chopped walnuts
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 cups cooked rice
1 (8 ounce) can pineapple tidbits -- drained


Recipe



Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.

Yields: 6 servings