Cashew Rice Pilaf
TOTAL TIME: Prep: 5 min. Cook: 35 min.
YIELD: 12 servings.
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
Ingredients
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1/4 cup butter, cubed
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1-1/2 cups uncooked long grain rice
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1 cup chopped onion
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1 cup diced carrots
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1 cup golden raisins
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3 cups chicken broth
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1 teaspoon onion salt
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2 cups frozen peas
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1-1/2 cups cooked wild rice
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1 cup salted cashews
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1/4 cup thinly sliced green onions, optional
Directions
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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.
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