Cashew Rice Pilaf
A simple stove-top method for make rice pilaf with easy flavor additions of sautéed onion, cashews and fresh parsley.
1/3 cup finely chopped onion
1/4 cup butter or margarine, melted
2 cups chicken broth
1 cup long-grain rice, uncooked
1/2 teaspoon kosher salt
1/2 cup chopped cashews
1/4 cup chopped fresh flat-leaf parsley
- Sauté onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
- Add chicken broth, rice, and salt; bring to a boil. cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. remove from heat, and stir in cashews and parsley.
Makes 6 servings.