Cashew Pilaf

1. 1

   In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt.

2. 2

   Place over high heat and bring to a boil.

3. 3

   Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked).

4. 4

   Drain and set aside.

5. 5

   Melt butter in a 9-inch skillet over medium-low heat.

6. 6

   Add onion and carrot and saute until softened, about 5 minutes.

7. 7

   Add wild rice and white rice and stir to coat thoroughly with butter.

8. 8

   Add broth and remaining 1/4 teaspoon salt.

9. 9

   Raise heat, bring to a boil, then cover and reduce heat to low.

10. 10

    Simmer until rice is tender and liquid has been absorbed, about 25 minutes.

11. 11

    Stir in cashews and parsley, and adjust salt if needed.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.