Cashew Raisin Rice Pilaf

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.