Cashew Raisin Rice Pilaf
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
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
directions
- 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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Reviews
-
Just moved this one to my "tried and true" book. It was excellent, even though I omitted some things. We didn't have any pimentos. Nor wild rice (I bet that would have been a great addition, but then not having it eliminated a separate cooking step). I also left out the carrots since I served baby carrots as the side veggie. Our entree was Apple Pork Chops recipe #57967; and it was a great combo.
RECIPE SUBMITTED BY
Carrie Ann
Canada