Pineapple-Macadamia Rice

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PINEAPPLE - MACADAMIA RICE

 

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)

 

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.

 

 

" I send you love and good dishes --- from my house to yours! "