Wild Rice with Rosemary and Cashew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Heather Fischer on Across the Fence. I presumed use of regular broth and cashews with salt because the salt content calculation overall was acceptable. olive oil, onion, fresh mushrooms, chopped cashews, fresh rosemary, chicken stock, long grain and wild rice cvt Ingredients:
1 tsp. olive oil |
1/2 cup onion, chopped |
1/2 cup chopped fresh mushrooms |
1 cup chopped salted cashews |
1 tbsp. chopped fresh rosemary |
1 3/4 cups regular chicken broth |
1 cup long grain and wild rice blend |
Directions:
1. Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms and
2. saute until soft.
3. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute.
4. Transfer to a medium saucepan. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and
5. simmer until water is absorbed. Remove from heat, and let stand for 5 minutes.
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