THIS WEEKS RECIPE

A friend is away in Yellowknife for the summer and has been sending me recipes. They look so good that I have decided to have a weekly recipe post on TDOT.

CASHEW RICE

1/4 C SALTED, ROASTED CASHEWS
1 T OIL
1 ONION CHOPPED (1 C)
2 CLOVES GARLIC MINCED
1 C UNCOOKED RICE
1 CAN, 14.5 OZ LOW SODIUM CHICKEN BROTH
1 SCALLION, THINLY CLICED
2 T CHOPPED RESH CILANTRO OR YOU CAN USE PARSLEY

1. HEAT LARGE NONSTICK SKILLET OVER MED HEAT.
ADD CASHEWS; COOK STIRRING TILL LIGHTLY BROWN, 1-2 MINUTES.
REMOVE FROM SKILLET.
2. IN SAME SKILLET, HEAT OIL OVER MED HEAT. ADD ONION, GARLIC, A PINCH OF SALT.
COOK, STIRRING, TILL JUST SOFT, 2-3 MINUTES.
STIR IN RICE TILL COATED.
ADD BROTH, AND 1/4 C WATER, BRING TO BOIL.
3. COVER POT, COOK TILL WATER IS ABSORBED, ABOUT 20 MINUTES.
STIR IN SCALLION AND CILANTRO.
TRANSFER TO SERVING BOWL AND SPRINKLE WITH CASHEWS.

BON APPETIT - Thanks RIV-KA