Recipe by Brynie Greisman

Cashew Rice Pilaf

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Cashew Rice Pilaf
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Fat

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.

Ingredients

Main ingredients

  • 1 and 1/2 cups uncooked long-grain rice (see note)

  • 2 tablespoons Gefen Olive Oil

  • 1 small onion, finely grated

  • 1 medium carrot, finely grated

  • 8 ounces (225 grams) Gefen Water Chestnuts, drained

  • 1 and 1/2 cups frozen peas

  • 2 tablespoons onion soup mix, dissolved in 3 cups boiling water

  • 1 – 1 and 1/2 teaspoons salt, or to taste

  • 1 cup cooked wild rice (optional)

  • 1/2 – 1 cup cashew halves, for garnish

  • handful of sliced scallions or chopped chives (optional), for garnish

Directions

Prepare the Cashew Rice Pilaf

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

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 13’s because of all the liquid.)

3.

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.

4.

Cover with a layer of Gefen Parchment Paper (this keeps the moisture in) and then seal tightly with a layer of aluminum foil. Bake for 45 minutes.

5.

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.

6.

Garnish with cashews and scallions or chives if desired. This can be frozen.

Tips:

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!

Notes:

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.

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Recipe tags

baked brynie greisman budget friendly cashews easy side dishes peas pilaf quick-and-easy rice super easy vegetables wild rice
Cashew Rice Pilaf

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