A simple and delicious
stove-top method for make rice pilaf with the easy flavor additions
of sautéed onion, cashews and fresh parsley.
Cashew
Rice Pilaf
- 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
- Saute 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.
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