Best Cashew Pilaf Recipes

CASHEW RICE PILAF

Steps:

• 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 until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CASHEW RAISIN RICE PILAF

Steps:

• 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.
• 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.
• When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CASHEW RAISIN RICE PILAF

Steps:

• Melt margarine in a large saucepan.
• Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender.
• Pour in broth and bring to a boil.
• Cover pan and simmer on low for 20 to 25 minutes or until rice is tender.
• Meanwhile,in another saucepan bring 3/4 cup salted water to a boil.
• Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender.
• Drain and set aside.
• When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews.
• Season with salt and pepper to taste and heat through.

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat.
• Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
• Stir in jasmine rice, and cook about 5 minutes.
• Pour in vegetable broth.
• Season mixture with salt and pepper.
• Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover.
• Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CASHEW RICE PILAF

Steps:

• Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
• Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.

CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY

Steps:

• Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
• Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.

CASHEW PILAF

Steps:

• In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt. Place over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked). Drain and set aside.
• Melt butter in a 9-inch skillet over medium-low heat. Add onion and carrot and sauté until softened, about 5 minutes. Add wild rice and white rice and stir to coat thoroughly with butter.
• Add broth and remaining 1/4 teaspoon salt. Raise heat, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 25 minutes. Stir in cashews and parsley, and adjust salt if needed. Serve immediately.

BROCCOLI CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat.
• Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
• Stir in rice, and cook for about 5 minutes.
• Pour in vegetable broth and season mixture with salt and pepper.
• Bring the mixture to a boil, cover, and cook 20 minutes, or until rice is tender and liquid has been absorbed.
• While the rice is cooking, place broccoli in a separate medium saucepan with enough water to cover.
• Bring to a boil, and cook until tender but firm; drain excess water.
• Mix broccoli and cashew halves into the rice mixture, and serve warm.

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CAULIFLOWER & CASHEW PILAF W/CHICKPEA CURRY

Steps:

• Heat the oil in a large pan, add the onion and fry until lightly coloured.
• Add the cashews and fry until golden.
• Stir in the rice until coated in the oil.
• Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
• Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
• .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
• Spoon the rice into 4 shallow bowls and spoon the curry on the side.
• Scatter over the coriander leaves and serve.
• E N J O Y!

CASHEW-RICE PILAF

Steps:

• 1. Melt margarine in medium saucepan. Add onion cook until tender. Add rice stir until coated with margarine.2. Add broth and salt. Cover simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.Nutrition Information Per Serving: Serving Size: 1/3 of Recipe * Calories: 280 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 3 g 15% * Cholesterol: 0 mg 0% * Sodium: 620 mg 26% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 4% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 2 Starch, 3 Fat or 2 Carbohydrate, 3 FatSee Cook's Note: Know Your Rice and Cook's Note: To Cook Rice

CASHEW RICE PILAF

Steps:

• 1. Heat butter in ovenproof skillet over low heat til melted. Add rice, cashews, cinnamon and cloves and cook for 5 to 10 minutes stirring constantly.
• 2. Bring water and bouillon cubes to a boil in pan, stirring occasionally. Add to the rice mixture and mix well. Bake at 350 for 30 minutes or til most of the water is absorbed.