Cashew Raisin Rice Pilaf

Ingredients

  • 1/4 cup butter
  • 1 1/2 cups uncooked long grain white rice
  • 1 chopped onion
  • 1 cup chopped carrot
  • 1 cup golden raisins
  • 3 cups chicken broth
  • 3/4 cup uncooked wild rice
  • 2 cups frozen green peas
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 cup cashews
  • 1 teaspoon salt
  • ground black pepper to taste

Directions

Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.

Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.

When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

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