1 Tablespoon olive oil 1 cup long grain white rice 1-1/2 cups gf chicken stock 1/4 cup onion, chopped 1 clove garlic, minced 1/2 cup golden raisins 1 teaspoon paprika 1/2 teaspoon lemon zest 1-1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup macadamia nuts, toasted in a dry skillet until lightly browned 1 teaspoon parsley, chopped
Heat a heavy, medium sauce pan over medium-high heat and add oil. Add onion and garlic and saute for 1 minute. Add rice and saute until rice is golden brown.
In a separate pan, bring chicken stock to a boil.
Add hot broth to pan with rice. Add raisins, paprika, lemon zest, salt and pepper and stir to blend. Reduce heat to simmer, cover and cook for 25 minutes. When rice is done, stir in macadamia nuts and parsley.