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Cashew Raisin Rice Pilaf


"Very good low-fat rice pilaf. This dish is very good with poultry and pork dishes."
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45 m servings 270 cals
Original recipe yields 12 servings


  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 92
  1. 126 Ratings

Most helpful positive review

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 als...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 als...

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 ...

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 ...

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 p...

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, us...

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 ...

I agree with another comment, about using one pot. That's how I cook the wild rice pilaf. I start cooking the wild rice 40 minutes earlier, because I find that it seems to take longer than even...

Great for a special occasion.

Had some left over cooked brown rice, so I didn't use the long grain white rice or wild rice called for in this recipe or the broth. But added everything else to the rice & thought it was delici...