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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1/8 cup margarine |
3/4 cup uncooked long-grain rice |
1/2 onion, chopped |
1/2 cup chopped carrot |
1/2 cup golden raisin |
1 1/2 cups chicken broth |
5 tablespoons uncooked wild rice |
1 cup frozen green pea |
2 ounces diced pimentos, drained |
1/2 cup cashews |
ground black pepper |
salt |
Directions:
1. Melt margarine in a large saucepan.
2. Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender.
3. Pour in broth and bring to a boil.
4. Cover pan and simmer on low for 20 to 25 minutes or until rice is tender.
5. Meanwhile,in another saucepan bring 3/4 cup salted water to a boil.
6. Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender.
7. Drain and set aside.
8. When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews.
9. Season with salt and pepper to taste and heat through.
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