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 chicken stock and pepper. Bring just to a boil, pour into a shallow 2 ½ - 3 ½ 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.