Gluten-Free and The Hawaiin Birthday Dinner Part 2

So last week, I shared my husband’s recipe for Macadamia Encrusted Mahi Mahi. This week is the follow up. (Hawaiian) Pineapple Rice Pilaf. It’s sweet and yummy and even my pickiest eater asked for seconds! Try and see if yours will too! 🙂

Pineapple Rice Pilaf

Uncooked long grain (slow cook) Rice   1.5 cup

Chicken Broth 3 cup

Red Bell Pepper 1/2cup chopped

Sweet Onion  1/2 cup chopped

Celery    1/2 cup chopped

Carrot   1/2 cup chopped

Garlic  2 cloves

1 tspn Vegetable oil

cruched pineapple – 1 can

Chop vegetables into fine (0.25 inch or smaller) pieces – julienne.

Heat oil in large saute pan over medium/high heat – We used “Wok Oil”

Saute Vegetables and garlic for 2-3 minutes, stirring frequently.  Onion and Celery should be becoming translucent. (smells good too).

Stir in uncooked rice,  sauteing for 2-3 minutes more, stirring frequently

Transfer rice and vegetables to a large chaffing dished

Add 3 cups of chicken broth

Place in oven for 20-30 minutes, covered as directed on package- (I had to uncover at 20 minutes to complete cooking)

When rice is finished cooking (soft and liquid absorbed) Remove from oven and stir in Pineapple

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