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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This pilaf is nice served with pork or chicken. You can use tinned/canned pineapple, but then try to use those in natural juice. I sometimes add 4-6 oz frozen peas. Ingredients:
3 ounces butter |
12 ounces fresh pineapple, cut in chunks |
2 ounces raisins |
1 1/2 cups finely chopped green onions |
1 green chili pepper, deseeded and finely chopped (optional) |
4 ounces cashew nuts, roughly chopped |
1 teaspoon ground coriander |
1/2 teaspoon cayenne pepper |
12 ounces washed and drained long grain rice |
1 teaspoon salt |
600 ml boiling chicken stock or 600 ml water |
chopped parsley, to serve (optional) |
Directions:
1. 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.
2. 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.
3. Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
4. Add the pineapple-raisin mixture and the boiling stock or water.
5. Bring to the boil, lower the heat and cover the pan.
6. Simmer for 20 minutes or until all the liquid is absorbed.
7. Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.
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