In large heavy pan with tight fitting lid, saute onion in macadamia nut oil until softened. Add rice and saute 2-3 minutes, stirring so it doesn't get too brown.
Add coarsely chopped cashews and saute one minute. Add herbs, salt, pepper, and chicken stock and bring to a boil.
Turn heat to low, cover, and cook for about 45-50 minutes. (Check your rice package to see what the recommended cooking time is.)
After 45 minutes, check rice. It should be slightly chewy with all the liquid absorbed when it's done. Add more liquid if needed to cook longer. When rice seems done, turn off heat and let stand 10 minutes. Serve hot.
nut oils should be kept in the refrigerator.
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 187 (38%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 7.2mg||2 %|
|Sodium 351.8mg||12 %|
|Potassium 624.8mg||16 %|
|Total Carbohydrate 64.3g||19 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 60.9g|
|Protein 15.7g||22 %|
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Calories per serving: 498
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