Simple & Nutty Dutch Oven Cashew Rice Pilaf
If you are getting bored of the usual side of rice, why not consider making a pot of this Cashew Rice Pilaf? It’s loaded with nutritional vegetables, tons of flavor, and can be paired with so many different dishes or even enjoyed as a meal on its own with sausage or bits of crispy bacon added!
Change up this cashew rice pilaf recipe by using your favorite vegetables, swap out the cashews for a different nut, and vary the spices to suit your preferences.
WHAT IS RICE PILAF?
Rice pilaf is simply rice that’s cooked slightly differently from normal boiled rice.
With rice pilaf, you saute the rice with the aromatics, seasoning and other added ingredients, cooking it all together in a broth until tender.
For this recipe, I’ve included a variety of ingredients such as carrots, peas, onion, and raisins…all sauteed in melted butter and then continued to be cooked in a flavorful chicken broth, then topped off with cashews and green onions.
HOW SHOULD I STORE CASHEW RICE PILAF?
Just like normal rice, this cashew rice pilaf can be stored, once completely cooled, in an airtight container in the refrigerator for up to 4-5 days.
You can also freeze rice pilaf for up to 6 months except I would remove the cashews from the dish. Thaw at room temperature or overnight in the fridge and then reheat in the microwave, on the stovetop, or in the oven.
WHAT CAN I SERVE CASHEW RICE PILAF WITH?
This cashew rice pilaf recipe is the ideal side dish to serve with beef tenderloin, stews, pork chops, or lemon garlic roast chicken. Apart from these suggestions, you can pretty much serve this rice pilaf with any dish that would ordinarily pair well with a serving of rice.
IS RICE PILAF THE SAME AS RICE PILAU?
Yes, it is. Both terms refer to the same dish. Pilaf is the USA spelling for this dish while Pilau is the UK version.
WHERE DOES RICE PILAF COME FROM?
There’s some debate about the true origin of rice pilaf, however, general consensus is that it originates from South and Central Asia as well as the Middle East.
Today, numerous variations of rice pilaf can be found online to be made by households around the world.
TIPS FOR MAKING CASHEW RICE PILAF
- If you have a nut allergy, simply omit the cashews from this recipe.
- You can easily adapt this recipe by adding different vegetables, nuts, and seasoning. Your variation of ingredients could depend on a large extent with the choice of mains you choose to pair it with. Using orzo instead of long-grain rice is another way to adapt this pilaf recipe.
- If you don’t have a Dutch oven, make this cashew rice pilaf dish on the stovetop in a skillet.
- If you intend serving this rice pilaf as a meal on its own, consider adding in some meaty options such as chopped sausage or crispy bacon bits.
- Easily double this recipe if you anticipate feeding a larger crowd.
Dutch Oven Cashew Rice Pilaf
Ingredients
Method
- In a Dutch oven, sauté the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.
