Braden Family Cookbook

Chuck Braden

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MACADAMIA PILAF          Ivalee Sinclair

 1/3 cup butter
3/4 cup (4 oz.) Salted, roasted macadamia nuts, very coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
2 2/3 cups short or medium grain white rice
4 cups chicken broth
1/4 TSP. White pepper
2 TBSP. chopped parsley, flat leaf or Italian

In a 10-12" frypan over moderate heat, melt 1 TBSP. butter and add the macadamia nuts and stir until slightly darker brown, about three minutes.  Scrape from pan into a small bowl and set aside.

Add remaining butter, garlic and onion to same pan.  Cook over moderately low heat until onion is limp and lightly browned, about 5 minutes.   

Add rice and cook for another 4 minutes.

Add chicken stock and pepper.  Bring just to a boil, pour into a shallow 2 - 3 qt. casserole , cover tightly. 

Bake in a 350 degree oven for 40-45 minutes or until rice is tender to the bite.  Uncover and sprinkle with nuts and chopped parsley.