Curried Carrot, Raisin, and Cashew Pilaf

2 cups basmati rice

3 tablespoons unsalted butter

1/2 cup yellow raisins

1 large onion, finely chopped

3 tablespoons Curry Seasoning

2 large carrots, cut into 1/4 - 1/2 inch dice

1 teaspoon kosher salt

3 cups water

1/2 cup salted cashew halves

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1. Rinse the rice in cold water and set aside.

2. In a saucepan over medium heat, add the butter cook the butter begins to foam. Then cook1 more minute. Stir in the onion and Curry. Sauté for 2 minutes.

3. Stir in the rice, raisins, and carrots. Stir until the rice is toasted, about 2 minutes.

5. Add in the water and salt to the pan. Stir well. Bring to a boil, then reduce heat to simmer. Cook covered for 20 minutes.

6. Remove rice from heat. Using a fork fluff the rice and mix in the cashews. Let stand covered for 10 minutes before serving.

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