Broccoli Cashew Rice Pilaf Recipes

CASHEW RICE PILAF

Steps:

• In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.

CRISPY RICE WITH BROCCOLI, BACON, CASHEWS AND EGG

Steps:

• Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
• Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.

CASHEW RAISIN RICE PILAF

Steps:

• Melt margarine in a large saucepan.
• Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender.
• Pour in broth and bring to a boil.
• Cover pan and simmer on low for 20 to 25 minutes or until rice is tender.
• Meanwhile,in another saucepan bring 3/4 cup salted water to a boil.
• Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender.
• Drain and set aside.
• When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews.
• Season with salt and pepper to taste and heat through.

BROCCOLI BROWN RICE PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

BROCCOLI WITH GARLIC BUTTER AND CASHEWS

Steps:

• Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

CASHEW RICE PILAF

Steps:

• Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
• Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.

CASHEW-RICE PILAF

Steps:

• 1. Melt margarine in medium saucepan. Add onion cook until tender. Add rice stir until coated with margarine.2. Add broth and salt. Cover simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.Nutrition Information Per Serving: Serving Size: 1/3 of Recipe * Calories: 280 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 3 g 15% * Cholesterol: 0 mg 0% * Sodium: 620 mg 26% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 4% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 2 Starch, 3 Fat or 2 Carbohydrate, 3 FatSee Cook's Note: Know Your Rice and Cook's Note: To Cook Rice

ASPARAGUS CASHEW RICE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

CASHEW PILAF

Steps:

• In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt. Place over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked). Drain and set aside.
• Melt butter in a 9-inch skillet over medium-low heat. Add onion and carrot and sauté until softened, about 5 minutes. Add wild rice and white rice and stir to coat thoroughly with butter.
• Add broth and remaining 1/4 teaspoon salt. Raise heat, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 25 minutes. Stir in cashews and parsley, and adjust salt if needed. Serve immediately.