Basmati and Wild Rice Pilaf with Cashews

This simple recipe highlights the special aroma and flavor of Basmati rice.

Serves: 6

• 1 cup raw brown Basmati rice
• 1/2 cup raw wild rice
• 3 tablespoons olive oil
• 3 scallions, minced
• 3 tablespoons minced fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste
• 1/2 cup toasted cashew pieces

Rinse the Basmati and wild rice and combine them in a heavy saucepan with four cups of water. Bring to a boil, then simmer, covered, until the water is absorbed, about 35 to 40 minutes.

Heat the oil in a large skillet. Add the cooked rice along with all the remaining ingredients except the cashews. Sauté over low heat for ten minutes, stirring frequently. If the mixture seems dry, add a small amount of water. Stir in the cashews and serve at once.

• For more ways to use brown rice, explore Classic Rice Dishes.