| 1 | Melt butter in medium pan. |
| 2 | Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. |
| 3 | Add chicken broth and bring to boil. |
| 4 | Reduce heat to low. |
| 5 | Cover and simmer until rice is tender, 18 to 20 minutes. |
| 6 | Stir in green onions and cashews. |
| 7 | Season to taste with salt and white pepper. |
| 8 | Makes 2 servings. |
