3 tb Butter
1/4 ts (to 1/2 tsp) crushed
Dried hot red peppers
1/3 c Chopped macadamia nuts
3 c Cooked long-grain
White rice, heated
Melt the butter in a large skillet over medium heat. Stir in the
dried red peppers according to taste and the macadamia nuts. Cook,
stirring constantly, until the nuts begin to turn golden, 3-4 min.
Reduce the heat and lightly toss in the cooked rice. Serve
immediately or keep warm in a 225 F oven.
The Grains Cookbook by Bert Greene ISBN 0-89480-612-2 pg 231
