Reviewed: Jun. 30, 2008

This is a wonderfully versatile recipe! Make it often enough that I've been playing with ingredients. Favorite modification so far: Left out the carrots. Added a chopped jalapeno and 3 garlic cloves. Also added 1/2 tsp tumeric and 1/2 tsp cumin - and a can of mandarin oranges at the end. Also, toasting the cashews (as recommended in another review) is great. Thanks for sharing this terrific recipe!

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cookin' 2nite

	Cooking Level: Intermediate Living In: Akron, Ohio, USA
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Reviewed: Mar. 12, 2008

What a tasty treat! Real great mix of flavors and textures. This will go into my "make it often" file!

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LoisW


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Reviewed: Feb. 1, 2008

It was very good. I found that the pea's really complimented the flavour of the sweet raisin's and the cashews. Definitely will make this again. Didn't have the onion salt so omitted that. Perhaps a nice adjustment would be to add some some sesame seed oil/sauce :D

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Jarrod W.

	Cooking Level: Intermediate Home Town: Sarnia, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jan. 24, 2008

Delicious, I used pecans and golden raisins because that is what I had on hand. Will be making this again.

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BARBARALB

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Cary, North Carolina, USA
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Reviewed: Jan. 4, 2008

loved it!! after it was all mixed it...i threw it in a wok and tossed it around high heat for a "fried" affect. served with pork chops. awesome!

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Sandra


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Reviewed: Nov. 17, 2007

Made this for dinner tonight. I used butter in place of margarine. It was easy and very good, my husband loved it. I will be making this again.

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Lisa


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Reviewed: Nov. 16, 2007

I LOVE this recipe. For the the cashews, I substitute a combination of toasted pine nuts and slivered almonds. For the raisins, I substitute a combination of golden raisins and dried cherries. This recipe is so good, I eat it as a meatless meal even though I am not a vegetarian. It is also a very festive looking dish for the holidays. Has lots of color and the different textures are just YUM!

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Joyce

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Houston, Texas, USA
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Reviewed: Nov. 13, 2007

This is a very tasty dish. My family loved it, so I will definitely be making this again.

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Amanda

	Cooking Level: Intermediate Home Town: Enterprise, Alabama, USA Living In: Vinemont, Alabama, USA
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Reviewed: Oct. 28, 2007

I enjoy these types of rice dishes, with the nuts and the raisins. I cut the broth with orange juice with the pulp strained out. My only suggestion would be that it is very very bland and needs some spice to it. Perhaps it was because I used homemade broth with no salt, but it needs a seasoning and next time I will use mild curry. My two year old loved this rice dish.

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ADELINE D

	Cooking Level: Intermediate
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Reviewed: Oct. 20, 2007

Very good! This recipe is great for vegetarians especially if you sub in brown rice for the white. That way you get a complete protein all in one dish. Our non-veg friends really enjoyed this as well.

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NIKA1

	Cooking Level: Expert Home Town: Lublin, Lublin, Poland Living In: Calgary, Alberta, Canada
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Reviewed: Oct. 7, 2007

ok, i love rice pilaf but my hubby doesnt. he doesnt even like RICE, but he ate 3 helpings of this dish AND we fought over the leftovers! definitely one i will be making over and over and over...again!

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booksncooks


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Reviewed: Sep. 4, 2007

good with tandoori chicken

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LCV1


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Reviewed: Aug. 15, 2007

Sorry, but neither I or my family like this rice combination. All went to waste :(

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Brandy


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Reviewed: Jun. 23, 2007

The best rice pilaf I have ever had, very popular at potlucks.

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Jackie


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Reviewed: Jun. 15, 2007

Used brown rice along with regular long grain. Nice. Thank You.

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VIVNIDHI


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Reviewed: Mar. 26, 2007

This was different. I felt so healthy eating it! It tasted pretty good, but it wasn't something that we would want again.

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MSROOTZ

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Livermore, California, USA
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Reviewed: Jan. 5, 2007

This dish was good, colorful, and healthy. I used brown rice instead of white, low-sodium broth, and omitted the salt and pimentos. I also used dries cranberries instead of raisins. I cut the recipe in half and it still made plenty. It could use a little more flavor, maybe in the form of garlic. I served this with salmon and steamed broccoli.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Oct. 3, 2006

I had less rise than I thought, and used about half rice half couscous. Also, I only had whole raw almonds, so I chopped those up in place of cashews. It tasted realy good and the sweetness of the raisins was a nice addition to a savory dish.

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Addie Smock

	Home Town: Bloomington, Indiana, USA Living In: Brooklyn, New York, USA
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Reviewed: Sep. 26, 2006

This is a great recipe and easily adjusted. I use craisins instead of raisins and always get compliments on this dish. Thank you

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GRANDMAGEORGYA


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Reviewed: Aug. 2, 2006

This was absolutely delicious, I am a major cashew fan and haven't had them this way, ever. I halved the recipe, and used a long grain/wild rice mixture (made by S & W) to cut down cooking time and dishes to wash. Package called for 2 c. broth:1 c. rice, which is what I used. I didn't add pimentos and I used brown raisins instead of golden. Even my 13 month old liked it (she had the peas, carrots and rice). Excellent side dish, one that I will be sharing with my family and friends. Thanks so much!!

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HARDROCKGIRL777

	Cooking Level: Intermediate Home Town: Yorba Linda, California, USA Living In: Seattle, Washington, USA
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