ASPARAGUS CASHEW RICE PILAF
This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.
Provided by SABRINATEE
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
- Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
- Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
- Mix asparagus and cashew halves into the rice mixture, and serve warm.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.1 g, Cholesterol 15.3 mg, Fat 10 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 172.8 mg, Sugar 2.2 g
CASHEW RICE PILAF
This hearty dish will add pizzazz to your plate with its beautiful blend of flavors and colors. I often serve it as a main course with salad and bread. -Tina Coburn, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.
Nutrition Facts : Calories 287 calories, Fat 11g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 541mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 7g protein.
CASHEW PILAF
Provided by Elaine Louie
Categories one pot, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt. Place over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked). Drain and set aside.
- Melt butter in a 9-inch skillet over medium-low heat. Add onion and carrot and sauté until softened, about 5 minutes. Add wild rice and white rice and stir to coat thoroughly with butter.
- Add broth and remaining 1/4 teaspoon salt. Raise heat, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 25 minutes. Stir in cashews and parsley, and adjust salt if needed. Serve immediately.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
CASHEW RICE PILAF
This is a very simple recipe, but it's made savory by using chicken broth and adding the cashews. It doesn't take long to make, and I've found that fresh parsley really enhances the flavor of the dish rather than dried parsley.
Provided by breezermom
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
- Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.
CASHEW RICE
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.
Nutrition Facts : Calories 608 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.65 milligram of sodium
CASHEW RAISIN RICE PILAF
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.
Provided by Carrie Ann
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
CURRIED RICE PILAF WITH CASHEWS
Yield Makes 4 (side dish) servings
Number Of Ingredients 10
Steps:
- Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
- Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.
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- Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
- Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
- Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
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- Place rice in a medium saucepan with enough water to cover by about 1 inch. Gently swish grains in the pan with your fingertips until the water becomes cloudy; drain. Repeat 3 or 4 times, until the water remains almost clear. Cover with 1 1/2 cups cold water; let soak for 30 minutes.
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- Melt 2 tablespoons of the butter in a large, heavy skillet over medium-low heat. When the butter is bubbly, add the cut-up asparagus pieces.
- Stir the asparagus in the hot butter for two minutes, and then add the coarsely chopped cashews. Continue to cook, stirring very frequently, for four more minutes.
- Reduce heat to low, cover the skillet, and allow the cashews and asparagus to cook, stirring once or twice. Continue to cook for four more minutes, or until the cashews are toasted and the asparagus is done to your liking.
- When the asparagus and cashew mixture is done, turn off the burner and remove the mixture to a medium bowl and set aside.
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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.
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- Dry-fry the whole spices and bay leaves in a small frying pan for about 2 minutes until they start to pop and release their aroma.
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- Add the chick peas, raisins, stock, lemon juice and salt to the pan. Bring to the boil, stir once and cover with a tight-fitting lid. Simmer over a low heat for 10 minutes, then take off the heat and leave undisturbed for 5 minutes.
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