Cashew Rice Pilaf Recipes

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CASHEW RICE PILAF

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.

CASHEW RICE

Steps:

• In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.

CASHEW RICE PILAF

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.

CASHEW PILAF

Steps:

• In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt. Place over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked). Drain and set aside.
• Melt butter in a 9-inch skillet over medium-low heat. Add onion and carrot and sauté until softened, about 5 minutes. Add wild rice and white rice and stir to coat thoroughly with butter.
• Add broth and remaining 1/4 teaspoon salt. Raise heat, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 25 minutes. Stir in cashews and parsley, and adjust salt if needed. Serve immediately.

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat.
• Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
• Stir in jasmine rice, and cook about 5 minutes.
• Pour in vegetable broth.
• Season mixture with salt and pepper.
• Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover.
• Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CURRIED RICE PILAF WITH CASHEWS

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.

BROCCOLI CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat.
• Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
• Stir in rice, and cook for about 5 minutes.
• Pour in vegetable broth and season mixture with salt and pepper.
• Bring the mixture to a boil, cover, and cook 20 minutes, or until rice is tender and liquid has been absorbed.
• While the rice is cooking, place broccoli in a separate medium saucepan with enough water to cover.
• Bring to a boil, and cook until tender but firm; drain excess water.
• Mix broccoli and cashew halves into the rice mixture, and serve warm.

CASHEW RICE PILAF

Steps:

• 1. Heat butter in ovenproof skillet over low heat til melted. Add rice, cashews, cinnamon and cloves and cook for 5 to 10 minutes stirring constantly.
• 2. Bring water and bouillon cubes to a boil in pan, stirring occasionally. Add to the rice mixture and mix well. Bake at 350 for 30 minutes or til most of the water is absorbed.

CASHEW RAISIN RICE PILAF

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.