2 tablespoons margarine or butter 2 to 3 tablespoons finely chopped onions 1/2 cup uncooked regular long- grain white rice 1 cup chicken broth 1/4 teaspoon salt 1/4 cup cashew nuts, coarsely chopped 2 tablespoons chopped fresh parsley
1. Melt margarine in medium saucepan. Add onion; cook until tender. Add rice; stir until coated with margarine. 2. Add broth and salt. Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.
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