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Cashew Rice Pilaf

By: Tina Coburn

"This hearty dish will add pizzazz to your plate, thanks to its beautiful blend of flavors and colors. Tina Coburn of Tucson, Arizona points out that she makes the pilaf regularly for her family, 'I often serve it as a main course with salad and bread,' she shares."

Rate/Review | Read Reviews (13)

1,074 Saves

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups uncooked long grain rice
1 cup chopped onion
1 cup diced carrots
1 cup golden raisins
1/4 cup butter or margarine
3 cups chicken broth
1 teaspoon onion salt
2 cups frozen peas
1 1/2 cups cooked wild rice
1 cup cashews
1/4 cup thinly sliced green onions

Directions

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 for 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Sprinkle with green onions if desired.