Native Australian macadamia nuts meet asparagus in this simple stovetop pilaf, adding a crunchy texture. It keeps its flavor even when cool, making it well suited to a picnic basket.
Sauté the chopped onion in olive oil for 5 minutes.
Add the rice and continue cooking for another 3 minutes.
Add the chicken stock, salt and black pepper and bring to a boil. Cover and cook over a low heat for 15 minutes.
Add the asparagus and cook for another 5 minutes.
Remove from the heat, scatter over the macadamia nuts and leave to rest for 10 minutes before serving.
Add the macadamia nuts at the end. If added too early, they will absorb moisture from the rice and lose their crunch. Allergens: contains tree nuts (macadamias).
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