1
Sauté the onion
5 minSauté the chopped onion in olive oil for 5 minutes.
Pilaf
Asparagus Macadamia Rice | Australian Nut-Studded Rice
Macadamia, native to Australia's own forests, meets asparagus in this rice dish, adding a crunchy texture to a simple stovetop pilaf. A recipe that keeps its flavour even when it cools in a picnic basket.
Step by Step
How to make it?
2
Toast the rice
3 minAdd the rice and continue toasting for 3 more minutes.
3
Cook
15 minAdd the chicken stock, salt and black pepper, bring to a boil, then simmer over low heat with the lid on for 15 minutes.
4
Add the asparagus
5 minAdd the asparagus and cook for 5 more minutes.
5
Rest and serve
10 minRemove from the heat, sprinkle with the macadamia nuts, and let rest for 10 minutes before serving.
Reminder
Add the macadamia nuts last; adding them too early lets them soften in the rice's moisture and lose their crunch. Allergens: contains tree nuts (macadamia).
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5.0
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