Place the raisins in a bowl and cover them with hot water. Let the raisins soak until plump, then drain.
Rinse the white, brown and wild rices separately and drain.
Combine the wild rice and 1½ cups chicken broth in a saucepan and mix well. Cook, covered, for 35 to 40 minutes or until tender.
Heat 3 tablespoons of the butter in each of 2 separate saucepans until melted. Add 3 tablespoons of chopped onion to each saucepan. Sauté until tender.
Add white rice and 1¼ cups chicken broth to 1 saucepan and mix well. Add brown rice and 1½ 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.
Sautè the carrot in 3 tablespoons butter in a skillet.
Combine the cooked rices in a large bowl and mix well. Stir in the raisins, carrot, pine nuts and parsley. Spoon into a serving bowl.
Notes
One half of a large carrot will yield one half cup of shredded carrot.
Try substituting dried cherries or cranberries for raisins, and/or pecans or almonds for the pine nuts.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of chicken broth that is known to be GF (and make sure none of the rices are a blend that has gluten in it).