1/4 c. butter
1/3 c. chopped onion
1 c. rice
1/2 tsp. salt
1/2 c. chopped cashews
1/4 c. fresh parsley, chopped
2 c. chicken broth

In large saucepan, melt butter, saute onions until soft. Add rice, stir until coated. Stir in broth and salt. Cover, simmer 25-30 minutes or until rice is tender, liquid is absorbed. Stir in cashews and parsley.