![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzccqGOfgBRjIL9qV48cfbBwtf6sZXGZuGULEWnN7qaxkTwsgs6jWvoJYqOcO9f-H-5I1V-2yixSHDgkWmGk9If2FzPJDEB5MlPDuAmc2LsR0GyYO12JoBMpVGM_55gn9EcqGkXP7tWOto/s320/rice+final.jpg)
I am always in the market for a new side dish. I gave up on those boxed mixes long ago - I think it's much more interesting to make it myself, and know what's going in to what I eat! I was intrigued when I found this recipe on allrecipes - the combination of rices, raisins, peas, carrots and cashews was too interesting NOT to try! I'm glad I did - it's really delicious and would be a great dish to make for a crowd. (I didn't look at the number of servings until it was too late - I probably should have halved this recipe! It's a good thing it's so tasty since it will take several - or many - meals to get it eaten up!)
Start by melting the butter in a Dutch oven and then adding the onions, carrots, rice
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-j_NNyRUHeH4TX6ywilc2cpwaHDpYo5_GMPcZL2EK6Ju-10btah1lmVeeUf9AyTfJmtEOjfgejbyabqimPLEai0eOfMYuJnp9TuTOk00mEmYsT2s-TUvTCCoqbjroUXMFSaC4CGLZBzz/s320/rice+1.jpg)
and raisins.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzc0wWyezgvyHtpqpFrzH5T4xPnsXxcxYOFlR4LDT38iFHJAWjYtXWAyiFhkwgrZD42GCmQNzqirpAAKV-_pTLTKoUuHc0pzHrjtJezNUs-UR1OVNZMFBHeX_m3eFq-0KQWa-JYpeY2I5/s320/rice+2.jpg)
Cook and stir until the onion is tender, about 3-4 minutes. Then add the onion salt and broth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XsF3q4sfRaLs7PpCTPqpqCLeyxHC37vbluF697Rimbn1yWFXt8Pq22TiGg0DkS7t0ztLB03bqiNwKhss_46xq-UvpfaUx7D-ntMe3AU9qGyCnmntj2z0-6TotytptPuqVD5cc1pPB_mg/s320/rice+3.jpg)
Bring this mixture to a boil and then reduce the heat to low; cover and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender. Then stir in the peas
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX63-Rj53hfzpPgUmMBQNx_BdPvGardmrZnt1VYpx12bAoMapzcFyhggYjEcxjEcRmcwD2f8fHC46xgUsA1tTZwsSb8GJwqDP8h0L0qUQqhBWBKPOsuroPJZvK6PR0Hessuqb0Tkg3P3oH/s320/rice+4.jpg)
wild rice
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AGakpNj2JbOch53gnkOScvLIySN7_ZLfSWppNMJJqEVjd2y1o8Je42ux7UF_GPMi8P-tgRb9MgwTUxdJtpfigkNxJ-QvMFHbfZ-sHS6snDdl0EphpWTrYJ8dduS-4v2skaVZyfIrccdu/s320/rice+5.jpg)
and cashews,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_CWT12gjblv3D2o6iRTwZC9swGYnD8AevWCQKAsWK9ddAPOSsSFeQoKmwEu7IqTqNR-wp3OCEcAQtLCDsYGLONbhVQqsJpc9mpj5B1eG-0fJ3EN9BXRnUgT9CCyyC0MeuPVUUo48r139/s320/rice+6.jpg)
and cook for a few minutes until heated through. Garnish with green onions and a few cashews.
One year ago: chocolate raisin cake
Two years ago: white chocolate macadamia nut cookies
Get more inspiration at Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, What's Cookin in the Kitchen, Ingredient Spotlight.
Cashew Rice Pilaf
1 1/2 cups uncooked long grain rice
1 cup chopped onion
1 cup diced carrots
1 cup golden raisins
1/4 cup butter
3 cups chicken broth
1 tsp. onion salt
2 cups frozen peas
1 1/2 cups cooked wild rice
1 cup cashews
1/4 cup thinly sliced green onions
In a Dutch oven, saute the 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 liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Garnish with green onions and a few additional cashews. Serves 12.
Just mouth watering.
ReplyDelete