In this Brazilian recipe the cashews bring an unusual taste and texture to this rice dish. This recipe is from the same book as the Tortilla bread. Cashews are my favorite nut, so I enjoyed it very much.
1 cup roasted unsalted cashew nuts, coarsely chopped
2 tablespoons butter
1 medium onion, minced
1 cup long-grain rice, uncooked
2 cups chicken stock
1/8 teaspoon white pepper
1/8 teaspoon ground mace
1/2 teaspoon orange vest
In a 10" dutch oven saute the cashews in 1 tablespoon of butter over 10 to 12 charcoals, stirring , until the nuts are just beginning to brown. Remove nuts from the oven and set aside.. In the same oven saute the onions in the remaining 1 tablespoon of butter, until onions are opaque, and just beginning to brown. Add the rice to the onions, and saute, stirring for about 2 minutes. Add the stock, pepper, mace, and orange vest to the rice and mix well, then bring to a simmer. Cover and cook with 10 to 12 more charcoals on top. After about 5 to 8 minutes, remove half of the charcoals from the bottom and cook 10 to 12 minutes more, about 20 to 22 minutes in all, until the rice is tender and all the liquid is has been absorbed. Remove all the charcoals from the oven
and let stand covered for a few minutes. Fluff up rice with a fork and stir in the reserved cashews. Serve hot.