Cashew Raisin Rice Pilaf recipe
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Ingredients
- ¼ cup margarine 1 ½ cups uncooked long grain white rice 1 chopped onion 1 cup chopped carrot 1 cup golden raisins 3 cups chicken broth ¾ 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
Nutrition Info
- 270.2 caloriescarbohydrate: 41.3 gcholesterol: : -fat: 9.5 gfiber: 3 gprotein: 6.5 gsaturatedFat: 1.8 gservingSize: -sodium: 346.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Cashew Raisin Rice Pilaf
Directions
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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. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
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.
When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.