Raisins add a just the right touch of sweetness to this nutty pilaf. It's a perfect
side dish for roasted chicken and grilled fish and is even delicious used as a stuffing for poultry. 1 TB vegetable oil
1 small onion, chopped
1 cup long-grain white aromatic rice
1/4 tsp. salt
1-1/2 cups low-sodium chicken broth or vegetable broth
1/2 cup salted roasted cashews
1/2 cup dark or golden raisins
2 green onions, thinly sliced
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In a medium skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the onion and sauet, stirring frequently, for 1 minute, until softened but not browned. Add the rice and salt. Cook, stirring occasionally, for 2 min utes longer, until most
of the grains change from translucent to white. Stir in the broth and bring to a boil for 1 minute. Reduce heat to very low; cover and
cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. In a small skillet, cook the cashews and raisins over medium high heat, stirring occasionally, until heated through, about 2 minutes. Add the cashews, raisins and green onions to the rice; fluff and toss well to mix. Transfer to a serving bowl; serve hot or warm.Yield: 4 servings.
Nutrition Information:
Per Serving = 385 calories, 8 g protein 12 g fat
69 g carbs, 240 mg sodium, 1 mg cholesterol, 3 g fiber. |
