- 1 teaspoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup chopped fresh mushrooms
- 1 cup chopped cashews
- 1 tablespoon chopped fresh rosemary
- 1 3/4 cups chicken stock
- 1 cup long grain and wild rice mix
- 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.
05/11/2018
recipepes.com
Wild Rice with Rosemary and Cashew Stuffing, recipe
PT15M
PT1H
5
455 calories
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