Cashew Pilaf
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup (4 ounces) wild rice
- ½teaspoon salt, or as needed
- 4tablespoons butter
- 1onion, finely chopped
- 1small carrot, peeled and cut into tiny dice
- ¾cup long-grain white rice
- 2cups vegetable broth
- ½cup roasted, salted cashews, coarsely chopped
- ¼cup finely chopped fresh parsley
Nutritional analysis per serving (4 servings)
451 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine 1½ cups water, wild rice and ¼ 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.
- Step 2
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.
- Step 3
Add broth and remaining ¼ 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.
Private Notes
Comments
Just before adding the white rice I sautéed finely chopped medium onion, finely chopped carrots ( about 4 medium), 1 cup sliced cremona mushrooms, in 2 tablespoons butter, then added the white rice and wild rice to coat in butter. then followed the rest of recipe
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