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Cashew Rice

1/4 cup margarine or butter
1/3 cup finely chopped onion
1 cup uncooked regular rice
2 cups chicken broth
1/2 to 1 teaspoon salt
1/2 cup cashews, coarsely chopped
1/4 cup chopped fresh parsley

In a large saucepan, melt margarine or butter. Saute onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover and simmer 25 to 30 minutes or until the rice is tender and the liquid is absorbed. Stir in cashews and parsley. Makes 6 2/3-cup servings.

Contributed by Pat Forest

Sunday, February 04, 2001

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