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Cashew Nut Rice Pilaf

Source of Recipe

From "Holiday Slow Cooker" by Leigh Anne Wilkes


Recipe Introduction

"We are big rice eaters in our house, and this recipe is a variation of a recipe that was given to my mom years ago by a Lebanese friend. It is our go-to rice and the one my children request over and over. The addition of vermicelli, or thin spaghetti, adds a fun texture."

List of Ingredients

â—¦ ½ cup vermicelli noodles, broken in pieces
â—¦ ¼ cup butter
â—¦ 2 cups long grain rice
â—¦ 1 teaspoon seasoning salt
â—¦ 1 teaspoon minced onion
â—¦ 4 cups chicken broth
â—¦ Half a lemon, zested
â—¦ ½ cup cashews
â—¦ 4 green onions, chopped


Recipe

In a saucepan, brown the vermicelli in butter over medium heat until golden brown, 3 to 4 minutes. Stir constantly to prevent burning.

Place the rice, browned vermicelli, salt, minced onion, chicken broth, and lemon zest in a 6-quart slow cooker. I like to use a liner to prevent the rice from sticking to the slow cooker. If you are not using a liner, be sure to spray the slow cooker with cooking spray.

Cook on high for 1 to 2 hours.
Stir in the cashews and green onions and serve.


Serves 10 to 12