Cashew Rice Pilaf Recipe

Directions:

1. Cook the rice in 2 gallons of water to which the turmeric was added until it is 3/4 of the way done. Rinse it and let it drain completely.
2. Toast the cashews and chop the scallions small.
3. Heat 1/4 a lb. of butter in a shallow roundel then dump in the rice and Amoretto - Stir it well.
4. Put in the stock, cashews and the saffron and mix together. Cover and let it cook over a very low heat until the stock has been absorbed and the rice finished. The scallions should be added right at the very end. Season with salt and white pepper.
5. *Use any stock for whatever dish this is to accompany. If using a fish or shellfish stock do not use any Amoretto…insipid!