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Cashew Pineapple Rice

Contributed By: Junior | See all of Junior's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour 5 Minutes
Total Time:  1 Hour 10 Minutes
  10 servings
The Junior League of Boston is an organization of women committed to promoting voluntarism, developing the potential of women & improving communities through the effective action of trained volunteers. Its purpose is exclusively educational and charit
2 tablespoons butter
1 tablespoon canola oil
1 yellow onion, finely chopped
1 1/2 cups uncooked long-grain rice (for this recipe, do not use instant or quick-cooking)
1 20-ounce can pineapple chunks
3 cups reduced-sodium vegetable broth
2 carrots, chopped
1/2 cup raw unsalted cashews, lightly toasted
1/2 teaspoon salt
1/2 teaspoon red-pepper flakes
Heat your oven to 350º. Heat the butter and canola oil in a medium saucepan. Add onion. Cook 4 minutes or until tender. Pour onion and drippings into a 9x11-inch baking dish. Add rice, stirring to coat. Drain pineapple, reserving 1 tablespoon juice. Add pineapple, reserved juice, broth, carrots, cashews, salt, and pepper flakes to rice mixture and stir to combine. Bake, covered, 45 to 55 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Yield: 10 servings

Date Added: 02/23/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Elaine, PA Reviewed: 04/09/2012
I will make this recipe tonight, but I will add a few sauteed chicken breasts to make it a complete meal.
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