Pineapple Pilaf

Name: Pineapple Pilaf
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)

12 ingredients

7 steps

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.