Cashew Raisin Rice Pilaf
Ingredients:
- 1/4 cup margarine
- 1 1/2 cups uncooked long grain white rice
- 1 chopped onion
- 1 cup chopped carrot
- 1 cup golden raisins
- 3 cups chicken broth
- 3/4 cup uncooked wild rice
- 2 cups frozen green peas
- 1 (4 ounce) jar diced pimento peppers, drained
- 1 cup cashews
- 1 teaspoon salt
- ground black pepper to taste
Directions:
- 1 Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
- 2 Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
- 3 When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.
Nutrion facts:
Total Fat | 9.5g | 15% |
Saturated Fat | 2.0g | |
Cholesterol | 0mg | |
Sodium | 346mg | 14% |
Potassium | 254mg | 7% |
Total Carbohydrates | 41.3g | 13% |
Dietary Fiber | 3g | 12% |
Protein | 6.5g | 13% |
Sugars | 4g | |
Vitamin A | 3503IU | |
Vitamin C | 14mg | |
Calcium | 28mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 3mg | |
Vitamin B6 | 0mg | |
Magnesium | 57mg | |
Folate | 71mcg |