Recipe submitted by: Mary Lou Agocs
Yield: 12 servings

• 1 1/2 cups uncooked, long-grain rice

• 1 cup chopped onion

• 1 cup diced carrots

• 1 cup golden raisins

• 1/4 cup butter or margarine

• 3 cups chicken broth

• 1 tsp. onion salt

• 2 cups frozen peas

• 1 1/2 cups cooked wild rice (1/2 cup uncooked), see note

• 1 cup cashews

• 1/4 cup thinly-sliced green onions (optional)

1. In a Dutch oven, saute the long-grain rice, onions, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender.

2. Stir in peas, wild rice and cashews. Heat through.

3. Sprinkle with green onions, if desired. 

Note: Wash wild rice by placing in wire strainer. Run cold water through it, lifting rice with fingers to clean thoroughly. Heat rice, 1 1/2 cups water and 1 teaspoon salt (if desired) to boiling, stirring once or twice. Reduce heat. Cover; simmer until tender, 40 to 50 minutes. After cooking rice 30 minutes, check to see that rice is not sticking to pan. Add 1/4 cup water, if necessary.