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2 tablespoons margarine or butter
2 to 3 tablespoons finely chopped onions
1/2 cup uncooked regular long-grain white rice
1 cup chicken broth
1/4 teaspoon salt
1/4 cup cashew nuts, coarsely chopped
2 tablespoons chopped fresh parsley
1. Melt margarine in medium saucepan. Add onion; cook until tender. Add rice; stir until coated with margarine.
2. Add broth and salt. Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.
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