CASHEW RICE PILAF
This is a very simple recipe, but it's made savory by using chicken broth and adding the cashews. It doesn't take long to make, and I've found that fresh parsley really enhances the flavor of the dish rather than dried parsley.
Provided by breezermom
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
ASPARAGUS CASHEW RICE PILAF
This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.
Provided by SABRINATEE
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.1 g, Cholesterol 15.3 mg, Fat 10 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 172.8 mg, Sugar 2.2 g
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.
Provided by Carrie Ann
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
ASPARAGUS CASHEW RICE PILAF
I found this recipe at allrecipes.com and have made it a few times. It is a very elegant dish in presentation and combines two side dishes into one. Give it a try.
Provided by Chippie1
Categories Spaghetti
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.4, Fat 10, SaturatedFat 4.5, Cholesterol 15.2, Sodium 98.8, Carbohydrate 33.4, Fiber 2, Sugar 1.3, Protein 5
CURRIED RICE PILAF WITH CASHEWS
Yield Makes 4 (side dish) servings
Number Of Ingredients 10
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.
CASHEW PILAF
Provided by Elaine Louie
Categories one pot, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
CASHEW RICE
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CASHEW RICE PILAF
A superb rice dish with rich cashews and a touch of cinnamon. Delicious. from a community cookbook
Provided by Lynnda Cloutier
Categories Rice Sides
Time 40m
Number Of Ingredients 7
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.
BROCCOLI CASHEW RICE PILAF
I found this recipe on allrecipes.com and adapted it to include my favourite veggie, broccoli! You can also make this with asparagus. Butter lends a fantastic flavour to the recipe, so preferably, don't substitute it with any else. Although I've tried this only with water, using vegetable broth would add even more zing!
Provided by Anu_N
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
WILD RICE PILAF WITH CASHEWS
Make and share this Wild Rice Pilaf With Cashews recipe from Food.com.
Provided by KelBel
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan and cook onion until tender, Add rice and stir.
- Cover with chicken broth and sprinkle with salt. Cover and simmer for 30 - 40 minutes or until all liquid is absorbed.
- Sprinkle with cashews just before serving.
Nutrition Facts : Calories 224.8, Fat 20.1, SaturatedFat 9.1, Cholesterol 30.5, Sodium 864, Carbohydrate 7.4, Fiber 0.7, Sugar 1.8, Protein 5.3
More about "cashew rice pilaf recipes"
DELICIOUS CASHEW RICE RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
4.8/5 (6)Total Time 35 minsCategory Side DishCalories 280 per serving
- Add in red pepper, green onions, garlic and cashews. Cook until red peppers are tender but not too soft. About 5 minutes.
- Fluff rice with fork and stir in vegetable/nut mixture. Add lemon zest and stir to incorporate. Add in 1 tsp salt if needed.
CASHEW RICE PILAF - BUDGET BYTES
From budgetbytes.com
5/5 (22)Total Time 1 hrServings 7Calories 357 per serving
- Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
- Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
- Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
- After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.
CASHEW RICE PILAF | RECIPES - KOSHER.COM
From kosher.com
CASHEW-RICE PILAF – OUR EMPTY NEST
From ouremptynest.net
CASHEW & RAISIN RICE PILAF RECIPE | HOW TO MAKE RICE PILAF
From youtube.com
CAULIFLOWER & CASHEW PILAF TRAYBAKE - DELICIOUSLY ELLA
From deliciouslyella.com
EASY RICE PILAF WITH ASPARAGUS & CASHEWS • THE GOOD …
From thegoodheartedwoman.com
SPICED CHICKPEA, CARROT, RAISIN & CASHEW RICE PILAF
From greedygourmet.com
CASHEW RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CASHEW RAISIN RICE PILAF RECIPE | RECIPES.NET
From recipes.net
RICE PILAF WITH CRISPY CHICKPEAS & CASHEWS RECIPE ON …
From food52.com
CASHEW RICE PILAF - RECIPE - COOKS.COM
From cooks.com
TOMATO-BASIL CHICKEN AND CASHEW RICE PILAF - THE GIRL …
From the-girl-who-ate-everything.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #rice #easy #stove-top #pasta-rice-and-grains #long-grain-rice #equipment #presentation #served-hot #3-steps-or-less
You'll also love
Related Search