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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a very simple recipe, but it's made savory by using chicken broth and adding the cashews. It doesn't take long to make, and I've found that fresh parsley really enhances the flavor of the dish rather than dried parsley. Ingredients:
1/3 cup onion, finely chopped |
1 garlic clove, minced |
1/4 cup butter, melted |
2 cups chicken broth |
1 cup long-grain rice, uncooked |
1/2 teaspoon salt |
1/2 cup cashews, chopped |
1/4 cup fresh parsley, chopped |
Directions:
1. Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
2. Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.
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