Hawaiian Macadamia-Lavender Rice (Vegan Friendly)

Name: Hawaiian Macadamia-Lavender Rice (Vegan Friendly)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped onion; 1 garlic clove, peeled; 1 tablespoon freshly grated ginger; 2 tablespoons extra virgin olive oil; 1 cup uncooked basmati rice; 2 ½ cups vegetable broth (or chicken broth); ½ teaspoon salt; ½ cup macadamia nuts, coarsely chopped (I saved a few nuts for garnish); 1 tablespoon grated lemon zest (the orange is my change) or 1 tablespoon orange zest (the orange is my change) or 1 tablespoon lime zest; 2 tablespoons unsalted butter or 2 tablespoons coconut oil; 1 teaspoon dried culinary lavender, ground up in spice grinder ('Provence' lavender is preferred. Use fresh lavender if you have it.); freshly grated black pepper

Servings: persons

1 cup finely chopped onion
1 garlic clove, peeled
1 tablespoon freshly grated ginger
2 tablespoons extra virgin olive oil
1 cup uncooked basmati rice
2 ½ cups vegetable broth (or chicken broth)
½ teaspoon salt
½ cup macadamia nuts, coarsely chopped (I saved a few nuts for garnish)
1 tablespoon grated lemon zest (the orange is my change) or 1 tablespoon orange zest (the orange is my change) or 1 tablespoon lime zest
2 tablespoons unsalted butter or 2 tablespoons coconut oil
1 teaspoon dried culinary lavender, ground up in spice grinder ('Provence' lavender is preferred. Use fresh lavender if you have it.)
freshly grated black pepper

1
Finely mince the onion and garlic either by hand or in a food processor.
2
Heat the olive oil up in a sauce pan over medium heat.
3
Add the onion, olive oil, ginger and garlic to the sauce pan.
4
Stir for 5 minutes or until onion has softened.
5
Rinse the basmati rice in a fine mesh strainer under cold running water for 1 minute.
6
Drain.
7
Stir the drained basmati rice, broth and salt in with the onion mixture.
8
Bring to a medium boil.
9
Cover, reduce heat to medium-low and cook for 20 minutes, or until the rice is tender and liquid has evaporated.
10
Remove saucepan from heat and stir in the nuts, lemon or orange zest, butter and lavender.
11
Cover pan and set aside for 5 minutes.
12
Transfer to a serving platter and season with freshly grated black pepper.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup finely chopped onion, 1 garlic clove, peeled, 1 tablespoon freshly grated ginger, 2 tablespoons extra virgin olive oil, and more.

Yes, Hawaiian Macadamia-Lavender Rice (Vegan Friendly) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!