Brown & Wild Rice Pilaf With Raisins, Cashews, & Green Peas

I’m joining with my blogging friends today in the January Favorite Family Recipe Blog Hop. We each are sharing a family favorite recipe.

 

 

 

Let’s meet our hosts:

 

 

Across the Blvd | Purple Hues & Me

Slices of Life | Sum of Their Stories

Comfort Spring | Stone Cottage Adventures

Coastal Bohemian

 

 

Now let’s see what great dishes are being shared:

 

You are invited to the Inlinkz link party!

Click here to enter

 

 

My dish, Wild & Brown Rice Pilaf, can be a simple side to a meat entree or a main dish with a salad and bread for a meatless meal.  I love one dish meals, and I try to eat nutty brown rice often. Compared with unenriched white rice, brown rice is higher in fiber, protein, B vitamins, iron, and magnesium. New research shows that eating whole grains like brown rice daily reduces colorectal cancer risk, and the more you eat the lower your risk. When combined with legumes,you get a more complete protein too.

 

 

 

Use chicken broth or vegetable stock to cook your brown rice.  It adds great flavor and makes the dish special.  Adding the vegetables at the end prevents them from turning to mush while cooking the rice. I hope you enjoy this filling and tasty dish. You can delete and add ingredients to meet your taste and needs.  If you need a vegetarian dish, use vegetable stock instead of chicken.  A fun presentation is pilaf in a baked acorn squash.

 

 

 

 

Brown & Wild Rice Pilaf with Raisins, Cashews, & Green Peas

Use organic when available Makes approximately 12 servings as side dish

Print

Brown & Wild Rice Pilaf

Wild & Brown Rice Pilaf can be a simple side to a meat entree or a main dish with a salad and bread for a meatless meal. It's tasty and nutritious.
Course Side Dish
Cuisine American
Keyword brown and wild rice pilaf, brown rice, rice pilaf, wild rice
Servings 12 servings

Ingredients

  • 1 cup cashew, almond or peanut halves toasted
  • 1/4 cup olive oil
  • 1 cup long grain brown rice
  • 2 cups chicken or vegetable stock
  • 1 1/2 cups cooked wild rice
  • 2 cups frozen green peas
  • 1 cup diced onion
  • 1 cup carrot chopped
  • 3/4 cup celery diced
  • 1/2 tsp ground thyme
  • 1/4 tsp ground marjoram
  • 1 tbsp chopped fresh parsley
  • 1 clove garlic crushed
  • 1 cup raisins
  • salt and pepper to taste 

Instructions

  •  Heat oil in large pot over medium-high heat
  • Saute onion, raisins, and celery until onion is soft (2 to 3 minutes)
  • Add garlic & rice and cook for 1 minute until garlic is fragrant
  • Add chicken broth, thyme, marjoram,and salt, pepper
  • Bring to a boil
  • Cover & lower heat to low
  • After 40 minutes add carrots
  • After 50 minutes test the rice.
  • If the rice is still wet and not yet cooked,recover & cook in ten minute increments until done
  • If the rice is dry but not done, add a bit of water & cook for another 10 minutes
  • Add green peas, wild rice, parsley, and cashews
  • Mix and heat through
  • Fluff with fork and serve

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

27 thoughts to “Brown & Wild Rice Pilaf With Raisins, Cashews, & Green Peas”

  1. This sounds so yummy and hearty, perfect for one of these cold January evenings! Thank you for the recipe! pinning -Marci @ Stone Cottage Adventures

  2. Your recipe looks delicious and quite interesting with cashews and raisins in the ingredients! Seems like a holiday dish I’m willing to try! Thanks for sharing!

  3. Ah, so the wild rice is pre cooked and just goes in at the end? I’ve always found it difficult to juggle the cook times of different rices so this is the answer I’ve been looking for!
    Our youngest is vegetarian and so I’m always on the lookout for tasty meals we can all enjoy together when he is home from uni.

    1. I can’t get the brown rice and wild rice done at the same time so adding cooked wild rice is the easiest solution. Hope he likes it!

  4. I prefer brown and wild rice too but my family isn’t wild about it; I am going to try this recipe and your chicken stock trick and see if I can’t get them to change their minds! Pinned.

  5. Sounds yummy! I pinned this! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 8, this party will be open until January 26.

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