Cashew Rice Pilaf

Name: Cashew Rice Pilaf
Cook time: 35 min
Total time: 40 min
Ingredients: A bowl with a capacity of 3/8 liter containing uncooked long grain rice; A bowl with a capacity of 1/4 liter containing chopped onion; A bowl with a capacity of 1/4 liter containing diced carrots; A bowl with a capacity of 1/4 liter containing golden raisins; A cup with a capacity of 60 ml containing butter, cubed; 3/4 liter chicken broth; 1 teaspoon onion salt; A bowl with a capacity of 1/2 liter containing frozen peas; A bowl with a capacity of 3/8 liter containing cooked wild rice; A bowl with a capacity of 1/4 liter containing salted cashews; A cup with a capacity of 60 ml containing thinly sliced green onions, optional

This hearty dish will add pizzazz to your plate, thanks to its beautiful blend of flavors and colors.Tina Coburn of Tucson, Arizona points out that she makes the pilaf regularly for her family, "I often serve it as a main course with salad and bread," she shares.

Ingrediënten

A bowl with a capacity of 3/8 liter containing uncooked long grain rice
A bowl with a capacity of 1/4 liter containing chopped onion
A bowl with a capacity of 1/4 liter containing diced carrots
A bowl with a capacity of 1/4 liter containing golden raisins
A cup with a capacity of 60 ml containing butter, cubed
3/4 liter chicken broth

1 teaspoon onion salt
A bowl with a capacity of 1/2 liter containing frozen peas
A bowl with a capacity of 3/8 liter containing cooked wild rice
A bowl with a capacity of 1/4 liter containing salted cashews
A cup with a capacity of 60 ml containing thinly sliced green onions, optional

Bereiding

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 for 20 minutes or until is absorbed and rice is tender.Stir in peas, wild rice and cashews; heat through.Sprinkle with green onions if desired..