Macadamia nut-rice pilaf
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ⅔ | cup | Uncooked jasmine or other long-grain rice |
| 4 | eaches | Garlic cloves, minced |
| 1⅔ | cup | Water |
| ¼ | teaspoon | Salt |
| ¼ | cup | Thinly sliced green onions |
| 2 | tablespoons | Chopped macadamia nuts, toasted |
Directions
Heat oil in a medium saucepan over medium-high heat. Add the rice, and saute 2 minutes. Add garlic, and saute 2 minutes. Gradually stir in water and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 13 minutes or until iquid is absorbed.
Remove from heat; fluff with a fork. Stir in sliced green onions and macadamia nuts. Serving size: 1 cup.
CALORIES 318 (26% from fat); PROTEIN 5.6g; FAT 9.1g (sat 1.4g, mono 6.9g, poly 0.4g); CARB 53.3g; FIBER 1.2g; CHOL 0mg; IRON 3.1mg; SODIUM 321mg; CALC 43mg
From COOKING LIGHT magazine, April 1995.
Submitted By IRIS GRAYSON On 07-02-95
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