Cashew Raisin Rice Pilaf

READY IN: 40mins
Recipe by Carrie Ann

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.

Top Review by Merlot

This is a wonderful rice dish. I absolutely loved the combination of ingredients. I was out of pimento so I just eliminated that part of it. You really came up with a great dish!!! Thanks for sharing this. :-)

Ingredients Nutrition


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

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