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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 salt

1/2 cup chopped cashews

1/4 cup chopped fresh parsley

1. Saute onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
2. 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.