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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt margarine in a large saucepan.
  2. Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender.
  3. Pour in broth and bring to a boil.
  4. Cover pan and simmer on low for 20 to 25 minutes or until rice is tender.
  5. Meanwhile,in another saucepan bring 3/4 cup salted water to a boil.
  6. Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender.
  7. Drain and set aside.
  8. When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews.
  9. Season with salt and pepper to taste and heat through.

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