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Cashew Raisin Rice Pilaf
1/4 cup margarine
1 1/2 cups uncooked long-grain rice
1 chopped onion
1 cup chopped carrot
1 cup golden raisins
3 cups chicken broth
3/4 cup uncooked wild rice
2 cups frozen green peas
1 jar (4 oz.) diced pimento peppers, drained
1 cup cashews
1 tsp. salt
ground black pepper to taste
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 20 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. Yield: 12 servings.
"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil."
anonymous
The Chinese used to open shrimp by flaying the shells with bamboo poles. Until a few years ago, in factories where dried shrimp were being prepared, "shrimp dancers" were hired to tramp on the shells with special shoes.
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