Cashew Rice Pilaf

Total Time

Prep: 5 min. Cook: 35 min.


12 servings

Updated: Oct. 28, 2022
This hearty dish will add pizazz 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
Cashew Rice Pilaf Recipe photo by Taste of Home


  • 1/4 cup butter, cubed
  • 1-1/2 cups uncooked long grain rice
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup golden raisins
  • 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


  1. In a Dutch oven, melt butter over medium heat; add rice, onion, carrots and raisins. Cook and stir until onion is tender, 5-7 minutes. Add broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.

Nutrition Facts

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