Curried Carrot and Raisin Pilaf with Cashews

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Curried Carrot and Raisin Pilaf with Cashews

This delicious rice dish has a sweet and rich flavor, with a unique texture from crunchy cashews and plump raisins.  Preparation: 40 minutes Serves: 4

  • 2 cups basmati rice
  • 3 tablespoons butter
  • 1/2 cup yellow raisins
  • 1 large onion, chopped
  • 2 large carrots, 1/4 - 1/2 inch dice
  • 3 tablespoons Victoria Taylor’s Curry
  • 1 teaspoon salt
  • 3 cups water
  • 1/2 cup salted cashew halves

Rinse the rice in cold water and set aside. In a medium sauce pan with a lid heat the butter until melted.  Add the onion and sauté for 2 minutes. Stir in the Curry until well blended. Add the rice, raisins, and carrots to the pan and stir until the rice is well colored, about 2 minutes. Add the water and salt to the pan and stir well. Bring the pilaf to a boil then reduce the heat, cover and simmer for 20 minutes. Remove from heat. Stir in the cashews and let stand covered for 10 minutes before serving. Best, Victoria    

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