Hawaiian Haystacks
Let’s be honest, no matter where Hawaiian Haystacks originated (spoiler: not Hawaii), everyone - everyone - has their own unique list of toppings. Here is Mama Saunders way of making them and it is the superior flavor combination. And yes, there are countless chicken ways to make this dish, but in Mama Saunders recipe, the gravy is made from canned tuna.
Hawaiian Haystacks
Step 1: Rice
In the removable pot of the pressure cooker, combine:
2 cups rice, rinsed
2 cups water
1 tsp salt
1 tsp butter
Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork.
Or use an alternate method to make rice.
Step 2: Prep Toppings
Individually prepare the following toppings, keeping them in separate dishes:
1 cup cheese, shredded
1 cup carrots, shredded
2 cups lettuce, chopped
1 (20 oz) can crushed pineapple, drained
1/2 cup shredded sweetened coconut
1/4 cup walnuts, coarsely chopped
Step 3: Gravy
To a 2 qt saucepan, add:
3 Tbsp butter
3 Tbsp flour
Cook for 2-4 minutes on medium heat to make a roux.
Whisking continuously, add:
1 3/4 cups milk
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
Once smooth, fold in:
1 (5 oz) can tuna (in water)
Simmer. Once thickened, cook an additional 1-2 minutes. Remove from heat.
Step 4: The perfect stack
Rice
Cheese
Gravy
Carrots
Lettuce
Pineapple
Coconut
Walnuts
Brenda’s tips:
Serving size: 4 servings
Obviously you can mix up the toppings to fit your preferences
And yes, go ahead and replace the tuna with chicken
