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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

Nutrition Facts

270.2 calories; protein 6.5g 13% DV; carbohydrates 41.3g 13% DV; fat 9.5g 15% DV; cholesterolmg; sodium 346.4mg 14% DV. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2005
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. Read More
(78)

Most helpful critical review

Rating: 3 stars
09/28/2009
I agree with those who think it's missing something. I thought with all of these ingredients it would be full of flavor but was surprised how bland it is. Read More
(5)
129 Ratings
  • 5 star values: 88
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/04/2005
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. Read More
(78)
Rating: 5 stars
04/09/2004
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. Read More
(49)
Rating: 5 stars
01/14/2004
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! Read More
(40)
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Rating: 5 stars
08/08/2005
This is a really really good dish...very tasty and versatile. I think you could adapt it a number of ways. I didn't have cashews or raisins on hand...so I used dried cranberries and toasted pecans and omitted the pimento. Everyone loved it! Read More
(27)
Rating: 5 stars
04/08/2004
This dish was superb! I made a few changes though: I used 1/2C Wild Rice/Long Grain Rice because I couldn't find just plain Wild Rice. I mixed it with 1/2C Uncle Ben's Extra Long Grain Rice used 2 Cups of chicken broth. I also cut down the amounts to 1/3 of all the vegetables as well since there's only my husband and me. I also followed another reader's advise and toasted the cashew's as well and this was an outstanding dish. I made the sweet pork chops (on this site) with it and used the sauce from that over this rice dish. My husband can't wait for me to make it again. I still have leftovers of the rice! Read More
(21)
Rating: 4 stars
10/08/2010
I agree with another comment about using one pot. That's how I cook the wild rice pilaf. I start cooking the wild rice 40 minutes earlier because I find that it seems to take longer than even brown rice. But don't drain off the liquid (and all that flavor!). Add the other rice and liquid (even brown rice) and cook until done. Oh I'd also use olive oil before margarine (healthier...). Other than that loved the recipe! Read More
(14)
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Rating: 5 stars
02/16/2012
Great for a special occasion. Read More
(14)
Rating: 5 stars
04/30/2012
I actually changed quite a bit of this recipe. I sauted the onion and some angel hair pasta added vegetable broth raisins and rice salt and some saffron. I toasted almonds because I didn't have cashews or carrots. After the rice was done cooking I added frozen peas and toasted almonds. Yum yum. Read More
(14)
Rating: 5 stars
12/05/2011
Had some left over cooked brown rice so I didn't use the long grain white rice or wild rice called for in this recipe or the broth. But added everything else to the rice & thought it was delicious! Read More
(13)
Rating: 3 stars
09/28/2009
I agree with those who think it's missing something. I thought with all of these ingredients it would be full of flavor but was surprised how bland it is. Read More
(5)