Ingredients

• 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

Instructions

1. 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.
2. 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.