Cashew Raisin Rice Pilaf

¼ cup margarine

1 ½ cups uncooked long grain white rice

1 chopped onion

1 cup chopped carrot

1 cup golden raisins

3 cups chicken broth

¾ 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.