Best Green Pilau With Cashews 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.

GREEN PILAU WITH CASHEWS

Steps:

• Preheat oven to 350F degrees.
• Shred the spinach leaves.
• Place the cashews on a cookie sheet and roast for 5-10 minutes, or until golden brown (watch carefully).
• In a large frying pan heat the oil. Cook onions over medium heat for 2 minutes, or until soft. Add the rice, garlic, and fennel seeds and cook, stirring frequently, for 1-2 minutes or until the rice is evenly coated.
• Increase the heat to high. Add the lemon juice, stock and 1 tsp salt. Bring to boil. Reduce heat to low, cover, and cook for 45 minutes without lifting the lid.
• Remove from heat and sprinkle with spinach and herbs. Let sit, covered, for about 8 minutes. Using a fork, distribute the spinache and herbs through the rice.
• Adjust seasoning.
• Serve topped with cashews.