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 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.
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.
BASMATI RICE WITH FRIED CASHEWS AND RAISINS
This recipe was inspired by a New Year's Day feast I was invited to starring a huge chicken biryani. I helped the host with the final touches of the meal, including frying some nuts and raisins as a topping. I loved the flavor and texture they brought to the meal. While this recipe is certainly not biryani, the toasted toppings mixed into a lightly spiced rice, takes me back to that special day.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.
CASHEW RICE WITH GOLDEN RAISINS
Steps:
- Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
- Remove from heat and let stand 7 to 9 minutes.
- Fluff rice with a fork and stir in cashews and raisins. Serve hot.
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.
RICE, RAISIN, AND HERB PILAF
Categories Herb Nut Rice Side Quick & Easy Dried Fruit Raisin Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.
CASHEW RAISIN RICE PILAF
Very good low-fat rice pilaf. This dish is very good with poultry and pork dishes.
Provided by GRANNYLORETTA
Categories Rice Pilaf
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 41.3 g, Fat 9.5 g, Fiber 3 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 346.4 mg, Sugar 3.7 g
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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.
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- When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos, and cashews, then heat through.
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