Cashew Rice Pilaf

11⁄2 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 vegetable broth
1 teaspoon onion salt
2 cups frozen peas
11⁄2 cups cooked wild rice
1 cup cashews
1⁄4 cup thinly sliced green onions, optional

In a Dutch oven, sauté the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Sprinkle with sliced green onions if desired.

Yield: 12 servings.