Macadamia And Pineapple Rice Pilaf

• 1 Tbsp. unsalted butter
• 1 1/2 c. long grain white rice
• 2 tsp. minced garlic
• 1/4 c. diced red bell pepper
• 1/4 c. diced yellow bell pepper
• 3 c. chicken stock
• 1/2 c. golden raisins
• 1/2 c. chopped roasted Macadamia nuts
• 1 sage leaf
• 1/2 tsp. salt
• 1/3 c. chopped fresh cilantro or parsley
• 1 c. diced pineapple

1. Melt butter in flameproof casserole over medium heat; add rice. Stir until butter coats rice.
2. Add garlic and stir a few seconds but not long enough for rice to change color.
3. Add red and yellow peppers and cook a few seconds but not long enough for peppers to change color.
4. Add stock; bring mixture gently to a boil.
5. Add raisins, Macadamias, sage and salt.
6. Cover; bake 18 minutes at 375u0b0.
7. Remove dish from oven.
8. Let cool about 10 minutes.
9. Add cilantro and pineapple.
10. Serve at once.
11. Makes 4 servings.

unsalted butter, long grain white rice, garlic, red bell pepper, yellow bell pepper, chicken stock, golden raisins, nuts, sage, salt, fresh cilantro, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852450 (may not work)