Cashew Raisin Rice Pilaf

1. 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. 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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.