- 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.
03/22/2017
recipepes.com
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