1 cup finely chopped onion
2 tablespoons olive oil or vegetable oil
3 cups hot cooked rice (cooked in chicken broth)
1/4 cup roasted cashew nuts
1 teaspoon curry powder
1/2 teaspoon salt
Cook onion in oil in large skillet over medium heat until tender but not brown. Add rice, cashew nuts, curry powder and salt; toss lightly.
Makes 6 servings.