Monday, February 16, 2009

Rice pilaf with Macadamia nuts

Yesterday, we had the leftover Island pork that my daughters & daughter in law made for the banquet they catered on Friday night. It was yummy, but I was anxious to taste the sauce when it was freshly made. So tonight I made the chicken version! Island chicken. It's the same recipe as the Island pork, but you use chicken in place of the pork!

Here it is fresh out of the oven. I used leg & thigh quarters w/ skin on. I loved the taste of this! A couple of things I might change next time though are: to use boneless, skinless chicken breasts, instead of skin on dark meat. I also might cut down on the brown sugar just a tad. If you like the sweet Asian dishes, then leave it just like it is. For me personally, I just thought it could have had a bit less of a sweet taste. I have to be honest and tell you that my "meat and potatoes" hubby said this is a "chick dish!" haha He ate 3 pieces, and even said it was good. But he more prefers the Szechuan style (hotter dishes) of Asian cooking, as opposed to the sweet dishes. Still a VERY YUMMY dish. I drizzled the sauce over the rice and WOWZERS was it ever good! I absolutely LOVED the crunch of the macadamia nuts in the rice!!


Rice Pilaf with Macadamia nuts


Ingredients
1/3 cup (1/6 lb.) butter or margarine
3/4 cup (4 oz.) salted roasted macadamia nuts, very coarsely chopped
1 onion (1/2 lb.), chopped
3 cloves garlic, pressed or minced
2 2/3 cups short- or medium-grain white rice
4 cups chicken broth
1/4 teaspoon white pepper
2 tablespoons chopped parsley

Procedure
1. In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon butter. Add the macadamia nuts and stir until slightly darker brown, about 3 minutes. Scrape from pan into small bowl and set aside.
2. Add remaining butter, onion, and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.
3. Add rice and stir often until grains turn opaque, about 5 minutes.
4. Add the broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2 1/2- to 3-quart casserole; cover tightly.
5. Bake in a 375° oven until rice is tender to bite, 40 to 45 minutes. Uncover and sprinkle with nuts and parsley. Give it a stir and serve immediately.

3 comments:

Aliene said...

Hi Starr, I send one comment but think I lost it. You may use anything you see on my blog if it is used for the Lord. That'swhy I post. And do join our KJV blog with recipes. Deborah would love to hae you.
Send anyone my way that you think may enjoy the eagle post. There is a part 3 coming up if enough people are interested.

Bekah said...

Hello! Made this last night for my parents and myself. It was a big hit. We're having the udside down pizza tonight....I'll let you know how that turns out.

John A. Dalles said...

This sounds fantastic and much like a popular menu item we enjoyed at The Pierpont Inn in Ventura, CA, this summer. (They add some chopped pecans with the macadamia nuts). Thanks for posting it!