1. Pre-heat oven to 350°F. 2. Cook rice with broth in an automatic rice cooker. 3. In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown. 4. Remove from heat, and add lemon juice, wine, parsley, salt, and pepper. 5. Combine with cooked rice. 6. Drizzle with melted butter. 7. Refrigerate until needed. 8. Bake, covered, until heated through (30-45 minutes). 9. Before serving, sprinkle with chopped cashews to garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
