Braden Family Cookbook
PILAF Ivalee Sinclair
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.
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.
chicken stock and pepper. Bring
just to a boil, pour into a shallow 2 ½ - 3 ½ qt. casserole , cover tightly.
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.