*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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!
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.