Wild Rice with Rosemary and Cashew Stuffing

Ingredients

• 1 cup cashew pieces chopped
• 1.8 cups chicken stock see 
• 0.5 cup mushrooms fresh chopped
• 1 tablespoon rosemary fresh chopped
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 1 cup rice mix long grain wild

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a skillet over medium heat.
2. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft.
3. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute.
4. Transfer to a medium saucepan.
5. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed.
6. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.