top of page
better kitchen.jpg

Welcome to
Recipes from
the UHC Test Kitchen

All the Latest

We are all told, “live your life to the fullest”; and we want to help you do just that. Recipes from the UHC Test Kitchen serves as a vessel to project our knowledge,  passions, and clue in our loyal readers as to what is happening in the lab and some of our projects. So, sit back, relax, and read on.

Read More
Home: Welcome
Home: Blog2

Subscribe Form

Stay up to date

Home: Subscribe
Image by Brandless


Thanks for submitting!

Home: Contact
  • Writer's pictureUhc FoodScience

Jazzmen Rice & Cashew Pilaf

This sweet and crunchy Jazzmen rice dish is great as a side dish, yet filling enough for a meal.


  • 2 Tbsp butter

  • 1 clove garlic, minced

  • ½ tsp turmeric

  • ¾ tsp cumin

  • ¼ tsp cinnamon

  • 2 cups uncooked Jazzmen rice

  • ½ cup chopped cashews

  • ¼ cup dried golden raisins & cranberries mixed (about half & half)

  • 3 cups water

  • 1 tsp salt (more to taste)

  • 1 whole bay leaf

  • ¼ bunch cilantro, roughly chopped


  1. In a medium sauce pot, add the butter, minced garlic, turmeric, cumin, and cinnamon. At low/medium heat, stir for about 1 minute to soften the garlic and toast the spices.

  2. Add the dry Jazzmen rice, turn the heat up to medium, and occasionally stir for about two minutes. Add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir to combine the ingredients.

  3. Place a lid on the pot and turn the heat to high to bring the pot to a boil. Do not remove the lid until after resting period. Immediately turn the heat down to low once boiling and simmer for 20 minutes. Turn the heat off after the 20 minutes and allow it to sit for 15 minutes.

  4. Remove the lid and fluff cooked jazzmen rice with a fork. Fold cilantro into the rice and serve hot.

11 views0 comments

Recent Posts

See All


bottom of page