Recipe: Cashew Rice Pilaf (using white and wild rice, peas, carrots and raisins)

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 or margarine
3 cups chicken broth
1 tsp. onion salt
2 cups frozen peas
1 1/2 cups cooked wild rice (1/2 cup uncooked), see note*
1 cup cashews
1/4 cup thinly-sliced green onions (optional, for garnish)

In a Dutch oven, saute the long-grain rice, onions, 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.

Sprinkle with green onions, if desired

*Note: Wash wild rice by placing in wire strainer. Run cold water through it, lifting rice with fingers to clean thoroughly. Heat rice, 1 1/2 cups water and 1 teaspoon salt (if desired) to boiling, stirring once or twice. Reduce heat. Cover; simmer until tender, 40 to 50 minutes. After cooking rice 30 minutes, check to see that rice is not sticking to pan. Add 1/4 cup water, if necessary.

Mary Lou Agocs

Makes 12 servings
Source: Burning Sun and Silver Moon by The Junior League of Rockford