1

Place raisins in a bowl and cover with hot water. Let soak until plump- drain.

2

Rinse white, brown and wild rice separately and drain.

3

Combine wild rice and 1 ½ cups chicken broth in a saucepan and mix well. Cook, covered, for 35-40 minutes or until tender.

4

Heat 3 Tablespoons of butter in each of 2 separate saucepans until melted. Add 3 Tablespoons chopped onion to each saucepan. Sauté until tender.

5

Add white rice and 1 ¼ cups chicken broth to 1 saucepan and mix well. Add brown rice and 1 ½ cups chicken broth to the remaining saucepan and mix well. Bring both saucepans to a boil; reduce heat and simmer. Simmer the white rice, covered, for 20 minutes and the brown rice, covered, for 1 hour.

6

Sautè the carrot in 3 tablespoons butter in a skillet.

7

Combine cooked rice in a large bowl and mix well. Stir in raisins, carrot, pine nuts and parsley. Spoon into serving bowl.