1. Shred lettuce.

2. Peel, seed and finely dice the Roma tomatoes.

3. In a small saucepan, sauté the raisins in a small amount of butter until they are just turning soft.

4. In a large saucepan, melt 2 tablespoons of the butter and sauté the onion until it starts to turn brown. Add the sausages, mushrooms, tomatoes, lettuce and garlic. Add the rice to the mix and stir well.

5. Pour in the boiling chicken broth, salt and pepper. Cover with a tight fitting lid and cook for 20 minutes over low heat.

6. Fluff with a fork and add the remaining 1 tablespoon butter, peas, pimento and raisins.