Cashew Rice Pilaf
This hearty dish will add pizzazz to your plate with its beautiful blend of flavors and colors. I often serve it as a main course with salad and bread. —Tina Coburn, Tucson, Arizona
Total TimePrep: 5 min. Cook: 35 min.
- 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
- 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 until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.