Cashew Raisin Rice Pilaf Recipe

Cashew Raisin Rice Pilaf Recipes

  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins


Original recipe makes 12 servings

  •  1/4 cup margarine
  •  1 1/2 cups uncooked long grain white rice
  •  1 chopped onion
  •  1 cup chopped carrot
  •  1 cup golden raisins
  •  3 cups chicken broth
  •  3/4 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


  1. 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.
  2. 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.
  3. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.
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