Cashew Rice Pilaf Recipe
Cashew Rice Pilaf Recipe photo by Taste of Home
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Cashew Rice Pilaf Recipe

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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.
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 cup: 287 calories, 11g fat (4g saturated fat), 10mg cholesterol, 541mg sodium, 41g carbohydrate (12g sugars, 3g fiber), 7g protein.


  1. 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.
Originally published as Cashew Rice Pilaf in Country Woman March/April 2000, p41

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