Prep 5 mins
Cook 30 mins
Nutty and delicious
- 1⁄4 cup butter
- 1⁄3 cup chopped onion
- 1 cup long grain and wild rice blend
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped cashews
- Melt butter in a saucepan and cook onion until tender, Add rice and stir.
- Cover with chicken broth and sprinkle with salt. Cover and simmer for 30 - 40 minutes or until all liquid is absorbed.
- Sprinkle with cashews just before serving.
We made this for our family and we thought it was all right. We used a half wild and half basmati rice mix. It mostly tasted of butter and onion but nothing special. I might try it with les butter, all basmati and some fresh herbs. Thanks though.
Scrumptious! I've made this with both wild rice and basmati (my new rice obsession, lol). It's so simple and the cashews really make the dish. Thanks!
DeeeeeeLICIOUS! I used basmati as it was the only rice I had on hand, but it turned out beautiful and I wouldn't hesitate to use it again. I was left with a tasty Eastern-tinged dish that would be nice paired with a kabob of some sort. Thank you, KelBel! UPDATE: Just made it again with basmati. I can't help myself! ;o) Gawd, this is good stuff.