Cashew Raisin Rice Pilaf

I've been making this rice dish for quite some time now, and it's one of my favourites.It's an interesting combination of tastes and textures that I find pleasing to the palate.I toast the cashews first to give them a little extra crunch.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄8 cup margarine
• 3⁄4 cup  uncooked long-grain rice
• 1⁄2 onion, chopped
• 1⁄2 cup  chopped carrot
• 1⁄2 cup golden raisin
• 1 1⁄2 cups chicken broth
• 5  tablespoons  uncooked wild rice
• 1  cup frozen green pea
• 2  ounces diced pimentos, drained
• 1⁄2 cup cashews
•  ground black pepper
•  salt

Directions

1. Melt margarine in a large saucepan.
2. Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender.
3. Pour in broth and bring to a boil.
4. Cover pan and simmer on low for 20 to 25 minutes or until rice is tender.
5. Meanwhile,in another saucepan bring 3/4 cup salted water to a boil.
6. Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender.
7. Drain and set aside.
8. When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews.
9. Season with salt and pepper to taste and heat through.