Todd’s brown rice pilaf

Here’s a recipe I just made up this evening and it was very tasty. I served it with Orange Hazelnut Asparagus and some fresh grilled tuna.

Rice Pilaf


2 cups brown rice

3 green onions

1/2 red bell pepper

1 medium carrot

1/2 cup fresh pineapple

3 fresh mushrooms

10 macadamia nuts

1 Tbsp soy sauce


Wash the rice and cook in a steamer. Preheat oven to 350 F.

Chop the green onions, red bell pepper, mushrooms, and pineapple . Shred and then chop the carrot. Toast the macadamia nuts, and then chop them up in a food processor.

Once the rice is done, pour it into a baking dish. Mix in all the other ingredients except the soy sauce. Cover with foil and bake for 15 minutes. Take off the foil and bake for another 15 minutes.

Stir it up, right before serving. Drizzle the soy sauce over the top.
Makes 4 servings.

Note: My original plan was to add a small can of diced green chiles and 3 Tbsp of uncooked canned peas. But I got distracted making the fish and forgot to throw those in the baking dish.


  1. Sounds yummy. The Bronco’s must make us nervous or something, we both seem to think up “recipes” while watching! I think this recipe would go great with my pheasant skewer recipe! Does the pineapple and soy sauce make this tangy? Tangy or sweet is kind of needed with the jalepenos’


  2. It’s not very tangy. The pineapple – since it’s used very sparingly – just gives a very occasional bit of sweet and sour. And there aren’t any jalapenos in it, at least not any fresh ones. What I was going to put in – but didn’t – are canned chiles. Those are very, very mild.

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