Best Cashew Raisin Rice Pilaf Recipes

CASHEW RAISIN RICE PILAF

Cashew Raisin Rice Pilaf image

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

Provided by GRANNYLORETTA

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 45m

Yield 12

Number Of Ingredients 12

Ingredients

¼ cup margarine
1 ½ cups uncooked long grain white rice
1 chopped onion
1 cup chopped carrot
1 cup golden raisins
3 cups chicken broth
¾ cup uncooked wild rice
2 cups frozen green peas
1 (4 ounce) jar diced pimento peppers, drained
1 cup cashews
1 teaspoon salt
ground black pepper to taste

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.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 41.3 g, Fat 9.5 g, Fiber 3 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 346.4 mg, Sugar 3.7 g

CASHEW RAISIN RICE PILAF

Cashew Raisin Rice Pilaf image

I've been making this rice dish for quite some time now, and it's one of my favourites.It's an interesting combination of tastes and textures that I find pleasing to the palate.I toast the cashews first to give them a little extra crunch.

Provided by Carrie Ann

Categories Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/8 cup margarine
3/4 cup uncooked long-grain rice
1/2 onion, chopped
1/2 cup chopped carrot
1/2 cup golden raisin
1 1/2 cups chicken broth
5 tablespoons uncooked wild rice
1 cup frozen green pea
2 ounces diced pimentos, drained
1/2 cup cashews
ground black pepper
salt

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.

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