Cashew Rice Recipe

Cashew Rice Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas

This recipe is:

Quick

[X]

Rate Cashew Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cashew Rice Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1/2 cup beef or chicken broth
2 tablespoons shredded carrot
2 tablespoons finely chopped celery
1 tablespoon sliced green onion
1 teaspoon butter
Dash pepper
1/2 cup uncooked instant rice
Chopped cashews

Directions

In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 cup) equals 117 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 235 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cashew Rice in Reminisce Extra August 1999, p47