How To Make Cashew Raisin Rice Pilaf
Savor a filling, flavorful dish with this rice pilaf simmered in chicken broth with carrots and raisins. It’s finished with cashews, peas, and pimiento.
Serves:
Ingredients
- ¼cupmargarine
- 1½cupslong grain white rice,uncooked
- 1onion,chopped
- 1cupcarrot,chopped
- 1cupgolden raisins
- 3cupschicken broth
- ¾cupwild rice,uncooked
- 2cupsfrozen green peas
- 4ozdiced pimento peppers,(1 jar) drained
- 1cupcashews
- 1tspsalt
- ground black pepper,to taste
Instructions
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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.
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Pour in the broth and bring to a boil. Reduce heat to low, cover pan, and simmer for 20 to 25 minutes.
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Meanwhile, in a saucepan bring 1½ cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
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When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos, and cashews, then heat through.
Nutrition
- Calories: 222.81kcal
- Fat: 9.93g
- Saturated Fat: 1.88g
- Trans Fat: 0.69g
- Monounsaturated Fat: 4.97g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 28.96g
- Fiber: 3.46g
- Sugar: 11.56g
- Protein: 7.18g
- Cholesterol: 1.80mg
- Sodium: 322.68mg
- Calcium: 29.66mg
- Potassium: 403.09mg
- Iron: 1.81mg
- Vitamin A: 96.60µg
- Vitamin C: 19.20mg
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