Cashew Raisin Rice Pilaf

Yield

12 servings

15

30

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

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.

Calories: 270 kcal

Carbohydrates: 41.3 g

Cholesterol: 0 mg

Fat: 9.5 g

Fiber: 3 g

Protein: 6.5 g

Sodium: 346 mg