Macadamia Pineapple Rice Pilaf Serving Size - 6 Prepared By - Rey Recipe Rating
			1 TB unsalted butter 1 1/2 cups long-grain white rice 2 teaspoons minced garlic 1 medium white onion, diced 1/4 red bell pepper, seeded and diced 1/4 yellow bell pepper, seeded and diced 3 cups strong chicken stock 1/2 cup golden raisins 1/2 cup chopped macadamia nuts 1 fresh sage leaf Salt to taste 1/3 cup chopped fresh cilantro 1 cup diced pineapple, reserve juice
			Preheat oven to 375 degrees. In a flame-proof casserole, melt butter on medium-high heat and add rice. Stir for a few seconds until rice is coated, but not long enough to let rice change color. Add garlic, onion, and red and yellow bell peppers, and cook for a few more seconds. Add chicken stock and bring mixture to a gentle boil. Add raisins, nuts, sage, and salt. Cover and place in oven and bake for 30 minutes. Remove dish from oven and let it rest (without uncovering) for another 10 minutes. Add the cilantro and pineapple bits. Season if necessary and serve at once.