Cashew Rice Pilaf Recipe

Cashew Rice Pilaf Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This hearty dish will add pizzazz to your plate, thanks to its beautiful blend of flavors and colors. Tina Coburn of Tucson, Arizona points out that she makes the pilaf regularly for her family, "I often serve it as a main course with salad and bread," she shares.

[X]

Rate Cashew Rice Pilaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cashew Rice Pilaf Recipe

Prep: 5 min. Cook: 35 min.

Yield: 12 Servings

5 35 40

Ingredients

1-1/2 cups uncooked long grain rice
1 cup chopped onion
1 cup diced carrots
1 cup golden raisins
1/4 cup butter, cubed
3 cups chicken broth
1 teaspoon onion salt
2 cups frozen peas
1-1/2 cups cooked wild rice
1 cup salted cashews
1/4 cup thinly sliced green onions, optional

Directions

In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Sprinkle with green onions if desired. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 287 calories, 11 g fat (4 g saturated fat), 10 mg cholesterol, 541 mg sodium, 41 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Cashew Rice Pilaf in Country Woman March/April 2000, p41