Cashew Raisin Rice Pilaf Recipe -
Cashew Raisin Rice Pilaf Recipe
  • READY IN 45 mins

Cashew Raisin Rice Pilaf

Recipe by  

"Very good low-fat rice pilaf. This dish is very good with poultry and pork dishes."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
  2. Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
  3. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2005

My family ate this one right up! Read it through, though -- she's got two pots going, and the second pot needs to be started before the first pot if they're going to finish together. Which also brings me to the fact it's kind of a bummer that you have to dirty two pots and take up two burners. It seems like it ought to be possible to do it all in one pot. For instance, if you precooked the wild rice for 20 minutes, then drained it and started the butter, white rice, onion, carrot, and raisins in the same pot, then added the wild rice back in with the broth, wouldn't that work? You could increase the broth a bit to make up for a little more cooking for the wild rice.

Most Helpful Critical Review
Sep 28, 2009

I agree with those who think it's missing something. I thought, with all of these ingredients, it would be full of flavor but was surprised how bland it is.

Apr 09, 2004

I recently prepared this recipe for a church group of 98 people! It scaled perfectly and everybody loved it! I put it together the night before and put it in the refrigerator overnight to let the flavors blend. I toasted the cashews and added them at the last minute so they wouldn't get soggy.

Jan 14, 2004

This rice dish is delicious...a wonderful combination of flavours and textures.It's like music for the mouth! The only thing I did differently was to toast the cashews before adding them to the rice.I will be making this again and again and again!

Aug 08, 2005

This is a really, really good dish...very tasty and versatile. I think you could adapt it a number of ways. I didn't have cashews or raisins on I used dried cranberries and toasted pecans, and omitted the pimento. Everyone loved it!

Apr 08, 2004

This dish was superb! I made a few changes though: I used 1/2C Wild Rice/Long Grain Rice because I couldn't find just plain Wild Rice. I mixed it with 1/2C Uncle Ben's Extra Long Grain Rice, used 2 Cups of chicken broth. I also cut down the amounts to 1/3 of all the vegetables as well, since there's only my husband and me. I also followed another reader's advise and toasted the cashew's as well and this was an outstanding dish. I made the sweet pork chops (on this site) with it and used the sauce from that over this rice dish. My husband can't wait for me to make it again. I still have leftovers of the rice!

Apr 30, 2012

I actually changed quite a bit of this recipe. I sauted the onion and some angel hair pasta, added vegetable broth, raisins, and rice, salt and some saffron. I toasted almonds, because I didn't have cashews or carrots. After the rice was done cooking I added frozen peas and toasted almonds. Yum, yum.

Feb 16, 2012

Great for a special occasion.


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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