1 c. packaged enriched precooked rice
3/4 c. thin carrot strips
1/2 c. chopped onion
3 scallions, cut into 1" lengths
1/4 c. raisins
2 tbsp. butter, butter or cooking oil
1 c. water
1 c. green peas (frozen, canned or fresh)
1 tsp. salt
1/2 c. cashew nuts or pecan halves
2 tbsp. butter

Saute rice, carrots, onions, scallions and raisins in 2 tablespoons butter, butter or cooking oil. Stir frequently and cook until vegetables are lightly browned, about 5 minutes. Add water, peas and salt. Bring to boil. Cover, reduce heat, and simmer 5 minutes. Lightly saute nuts in remaining 2 teaspoons butter, butter or cooking oil. Stir into rice mixture and serve at once.