Wild Rice with Rosemary and Cashew Stuffing recipe

4 servings

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.