Cashew Raisin Rice Pilaf

• 1/4 cup margarine
• 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

1. 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.
2. 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.
3. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

margarine, long grain white rice, onion, carrot, golden raisins, chicken broth, wild rice, frozen green peas, pimento peppers, cashews, salt, ground black pepper

Taken from www.allrecipes.com/recipe/20791/cashew-raisin-rice-pilaf/ (may not work)