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Cashew Raisin Rice Pilaf
Monday, 21 November 2016 - 12:11 | Views - 1,135
Ingredients
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
Directions
Prep 15m Cook 30m Ready in 45m
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.
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.
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.
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.
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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