Ingredients
¼cupmargarine
1½cupslong grain white rice,uncooked
1onion,chopped
1cupcarrot,chopped
1cupgolden raisins
3cupschicken broth
¾cupwild rice,uncooked
2cupsfrozen green peas
4ozdiced pimento peppers,(1 jar) drained
1cupcashews
1tspsalt
ground black pepper,to taste
Preparation
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 1½ 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, then heat through.
