Melt butter in a large saucepan over med-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 1.5 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. Serve.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 374 (41%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 61.1mg||19 %|
|Sodium 880mg||30 %|
|Potassium 787mg||21 %|
|Total Carbohydrate 121.1g||36 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 109.8g|
|Protein 22.6g||32 %|
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Calories per serving: 921
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