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Fall for this Seasonally Hued Rice Recipe: Macadamia Nut Rice by Chef Goran Streng

WildRiceFactThis tasty orange- and black-flecked rice dish will fit right in, color-wise, at your Halloween or fall party this year.

For more rice recipes and knowledge, pick up a copy of The Hawai‘i Book of Rice by Cheryl Chee Tsutsumi. 101 "rice-ipe"s are broken into six categories: Appetizers & Snacks; Salads; Fried Rice; Entrees; Side Dishes and Sweets.

Macadamia Nut Rice

Recipe by Göran Streng, Chef/Owner, Tango Contemporary Cafe, O‘ahu
From The Hawai‘i Book of Rice

Macadamia Nut Rice by Chef Goran Streng Macadamia Nut Rice by Chef Goran Streng, as featured in The Hawaii Book of Rice. Photo by Adriana Torres Chong.

2 Tbsp. olive oil
1/4 c. diced fresh shiitake mushrooms
1/4 c. diced onion
1/4 c. diced red bell pepper
1/4 c. diced carrot
1/4 c. diced long eggplant
1 tsp. minced ginger root
1 tsp. minced garlic
1/4 c. cooked wild rice
2 c. hot cooked basmati rice
1/4 c. toasted and diced macadamia nuts
1 Tbsp. mirin
1/2 Tbsp. hot bean paste
3 Tbsp. chopped fresh herbs (thyme and parsley)
Salt and pepper to taste
2 Tbsp. butter

In a large sauté pan over high heat, add oil and sauté diced vegetables, ginger and garlic for a few minutes. Add wild rice and sauté until heated through. Mix in hot basmati rice, macadamia nuts, mirin, hot bean paste and herbs. Season to taste. Fold in butter before serving.

Serves 4.