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Macadamia Nut Rice Pilaf Recipe

American · Side dish · 35 min total

A fragrant and nutty rice pilaf featuring toasted macadamia nuts, perfect as a side dish for grilled meats or seafood.

Ingredients

• 1 cup basmati rice
• 1.5 cups chicken or vegetable broth
• 1/2 cup macadamia nuts, coarsely chopped
• 1 small onion, finely chopped
• 2 tablespoons butter or olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Rinse the rice under cold water until the water runs clear; drain well.
2. In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
3. Add the rice and stir for 1 minute until lightly toasted.
4. Pour in the broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
5. While rice cooks, toast macadamia nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Set aside.
6. Remove rice from heat and let stand covered for 5 minutes. Fluff with a fork.
7. Stir in toasted macadamia nuts and parsley. Serve warm.

Tips

• Toasting the macadamia nuts enhances their flavor; watch carefully to avoid burning.
• Substitute brown rice for a nuttier flavor; increase broth to 2 cups and cook for 40-45 minutes.
• Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of broth.

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