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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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A good side for most meats and seafood. Ingredients:
1/2 cup butter or 1/2 cup margarine |
12 ounces mushrooms, sliced |
6 green onions, sliced (include some tender green tops) |
2 garlic cloves, minced |
2 cups brown rice |
1/2 teaspoon dried thyme |
1 teaspoon salt |
fresh ground black pepper |
1 1/2 cups coarsely chopped cashews |
6 cups chicken stock (or low-sodium chicken broth) |
1/4 cup chopped fresh parsley |
1 whole cashews, for garnish |
Directions:
1. Preheat oven to 400°.
2. Melt the butter over medium heat in a Dutch oven.
3. Add in the mushrooms, onions, and garlic; stir/saute for 5 minutes or until tender.
4. Add in rice; stir about 1 minute.
5. Add in seasonings and chopped cashews; stir.
6. Add in stock; stir and bring to a boil.
7. Cover and bake 1 1/4 hours or until rice is tender and liquid is absorbed.
8. Transfer to a large decorative serving dish; sprinkle with parsley and garnish with whole cashews.
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