This dish takes minutes to put together. You don’t even dirty any pots! Put it in the oven and forget about it until it’s ready. It’s basic and delicious, and kid-friendly as well.
Cashew Rice Pilaf
- Cooking and Prep: 1 h
- Serves: 12
Prepare the Cashew Rice Pilaf
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place raw rice in a nine- by 13-inch (20- by 30-centimeter) baking pan or oven-to-tableware. (When using disposable pans, I use a double layer of nine- by 13s because of all the liquid.)
Drizzle olive oil over rice. Add onion, carrot, chestnuts, and peas. Pour water with dissolved onion soup mix over all. Add salt. Mix everything together gently.
Cover with a layer of Gefen Easy Baking Parchment Paper (this keeps the moisture in) and then seal tightly with a layer of aluminum foil. Bake for 45 minutes.
Remove from oven and let sit covered for a few minutes. If using wild rice, add it now and mix together. If not, stir everything together again. Taste and adjust seasoning if necessary.
Garnish with cashews and scallions or chives if desired. This can be frozen.
I used basmati rice, which is a variety of long-grained aromatic rice. Basmati rice should optimally be soaked 30 minutes or more (up to two hours) before cooking. This allows the grains to absorb water and cook evenly without breaking. Basmati has many health benefits, such as promoting brain function and heart health, as well as possibly lowering blood pressure. You can also use basmati brown rice.
I grate the onion on a hand grater so it basically dissolves in the rice and gives flavor, but isn’t really there for picky kids to take out!
Photography: Hudi Greenberger
Styling: Janine Kalesis