Time 55m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside. Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes. Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly. Add the pineapple-raisin mixture and the boiling stock or water. Bring to the boil, lower the heat and cover the pan. Simmer for 20 minutes or until all the liquid is absorbed. Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.
Number Of Ingredients 6 Steps:
Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.
More about “pineapple pilaf recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat your oven to 375 degrees F. In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds (not long enough for the rice to change color). Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes. Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve. Note: If you use salted macadamia nuts, you won’t have to add the salt in the recipe.
