3 cups cooked rice
1 cup slivered fresh pineapple (I sometimes use a small can of tidbits)
½ cup coarsely chopped macadamia nuts or walnuts
1 cup blanched and slivered snow peas
2 Tbsp finely chopped chives
1. Prepare all ingredients while rice is cooking.
2. While the rice is still hot, toss with the other ingredients in a large bowl. Pilaf can be served warm or at room temperature.
I paired a long-grain white rice pilaf above with blackened Hawaiian Sword Fish. I like to pair various types of rice with different dishes, just to improve the mouth feel or eye appeal. Try long grain white or brown rice, Basmati, or even Jasmine Rice (Thai Fragrant Rice). It’s fun to experiment, and the results can be delightful!