Thursday, February 19, 2009

Wild Rice with Rosemary

INGREDIENTS 8 servings
2 teaspoons olive oil
1 cup onion, chopped
1 cup chopped fresh mushrooms
2 cups chopped cashews
2 tablespoons chopped fresh rosemary
3-1/2 cups chicken stock
2 cups long grain and wild rice mix

DIRECTIONS
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken, or just serve as a side dish

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