Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Baked Brown Rice

Recipe courtesy of Alton Brown

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Rachael Ray

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Cranberry and Orange Wild Rice

Recipe courtesy of Sandra Lee

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword