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     Title: Cashew Rice Pilaf
Categories: Rice, Vegetables, Fruits, Nuts
     Yield: 12 servings

   1/4 c  Butter; in cubes
 1 1/2 c  Uncooked long grain rice
     1 c  Onion; chopped
     1 c  Carrots; diced
     1 c  Golden raisins
     3 c  Chicken broth
     1 ts Onion salt
     2 c  Frozen peas
 1 1/2 c  Cooked wild rice
     1 c  Salted cashews
   1/4 c  Green onions; thin sliced

 In a Dutch oven, melt butter over medium heat; add rice, onion,
 carrots, and raisins. Cook and stir until onion is tender, 5 to
 7 minutes. Add broth and onion salt; bring to a boil. Reduce heat;
 cover and simmer until liquid is absorbed and rice is tender, about
 20 minutes. Stir in peas, wild rice, and cashews; heat through. If
 desired, sprinkle with green onions.

 Recipe by Tina Coburn, Tucson, Arizona

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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