Cashew Raisin Rice Pilaf

Cashew Raisin Rice Pilaf


"Very good low-fat rice pilaf. This dish is very good with poultry and pork dishes."

Ingredients 45 m {{adjustedServings}} servings 270 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Indian-Style Basmati Rice

This savory Indian rice is flavored with whole spices and sautéed onions.

Spicy Spanish-Style Rice

See how to make spicy Spanish-style rice, a terrific all-purpose side dish.

Rate recipe

Your rating


Reviews 81

  1. 111 Ratings


My family ate this one right up! Read it through, though -- she's got two pots going, and the second pot needs to be started before the first pot if they're going to finish together. Which also brings me to the fact it's kind of a bummer that you have to dirty two pots and take up two burners. It seems like it ought to be possible to do it all in one pot. For instance, if you precooked the wild rice for 20 minutes, then drained it and started the butter, white rice, onion, carrot, and raisins in the same pot, then added the wild rice back in with the broth, wouldn't that work? You could increase the broth a bit to make up for a little more cooking for the wild rice.


I recently prepared this recipe for a church group of 98 people! It scaled perfectly and everybody loved it! I put it together the night before and put it in the refrigerator overnight to let the flavors blend. I toasted the cashews and added them at the last minute so they wouldn't get soggy.


This rice dish is delicious...a wonderful combination of flavours and textures.It's like music for the mouth! The only thing I did differently was to toast the cashews before adding them to the rice.I will be making this again and again and again!