Confetti Rice

Instructions

1. Place the raisins in a bowl and cover them with hot water. Let the raisins soak until plump, then drain.
2. Rinse the white, brown and wild rices separately and drain.
3. 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.
4. 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.
5. 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.
6. Sautè the carrot in 3 tablespoons butter in a skillet.
7. 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.