Cashew Pilaf

Ingredients

• ⅔ cup (4 ounces) wild rice
• ½ teaspoon salt, or as needed
• 4 tablespoons butter
• 1 onion, finely chopped
• 1 small carrot, peeled and cut into tiny dice
• ¾ cup long-grain white rice
• 2 cups vegetable broth
• ½ cup roasted, salted cashews, coarsely chopped
• ¼ cup finely chopped fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    448 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 10 grams protein; 30 milligrams cholesterol; 326 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.

1 hour 10 minutes