I served this with the tofu from yesterday. It was super-easy, and actually had a lot of flavor! And Toby, who doesn’t like nuts in his food, certainly gobbled it up. I bet you could use salted cashews too, since I had to add more salt to my rice at the end.
(Cooking Light, Dec. 2011)
1 cup water
1/2 cup long-grain rice
1/4 teaspoon salt
1/3 cup sliced green onions
1/4 cup chopped unsalted cashews
Combine water, rice, and salt in a small saucepan; cover. Bring to a boil, reduce heat, and simmer 12 minutes. Let stand 5 minutes. Fluff with a fork; stir in green onions and cashews.