- ¼ cup butter or margarine
- ½ cup onion, finely chopped
- 1 cup uncooked rice
- 2 cups chicken broth
- ½-1 teaspoon salt
- ½ cup cashews, coarsely chopped
- ½ cup fresh parsley, chopped
- In a large saucepan, melt butter. Sauté onion until soft.
- Add rice and stir until coated.
- Stir in broth and salt. Cover.
- Simmer 25-30 minutes or until rice is tender and liquid in absorbed.
- Stir in cashews and parsley.