Cashew Raisin Rice Pilaf

Ingredients

• 1 cup carrots chopped
• 1 cup cashew pieces 
• 3 cups chicken broth 
• 1 cup golden raisins 
• 12 servings ground pepper black to taste
• 0.3 cup butter 
• 1  onion chopped
• 2 cups peas green frozen
• 4 ounce pimento peppers diced drained
• 1 teaspoon salt 
• 1.5 cups rice long grain white uncooked
• 0.8 cup rice wild uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Melt margarine in a large saucepan over medium-high heat.
2. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender.
3. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
4. Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil.
5. Add wild rice, reduce heat, cover and simmer for 45 minutes.
6. Drain and set aside.
7. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.