Cooked rice tossed with sautéed onion, roasted cashews and curry powder.
1 cup finely chopped onion
2 tablespoons olive oil or vegetable oil
3 cups hot cooked rice* (cooked in chicken broth)
1/4 cup roasted cashew nuts
1 teaspoon curry powder
1/2 teaspoon salt
- Cook onion in oil in large skillet over medium heat until tender but not brown. Add rice, cashew nuts, curry powder and salt; toss lightly.
Makes 6 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.