Brown Rice with Cashews and Herbs

(Makes 4 servings, recipe slightly adapted from How to Cook Everything.)

1 1/2 T Macadamia nut oil (or use olive oil)
1 small onion, finely diced
1 cup long grain brown rice (I used Basmati)
1 cup whole cashews (measure before chopping, then chop coarsely with chef's knife to equal 3/4 cup chopped cashews)
2 bay leaves
1/4 tsp. (or more) dried thyme
salt and fresh ground black pepper to taste (don't add extra salt if using salted cashews)
2 cups chicken stock

In large heavy pan with tight fitting lid, saute onion in macadamia nut oil until softened. Add rice and saute 2-3 minutes, stirring so it doesn't get too brown.

Add coarsely chopped cashews and saute one minute. Add herbs, salt, pepper, and chicken stock and bring to a boil.

Turn heat to low, cover, and cook for about 45-50 minutes. (Check your rice package to see what the recommended cooking time is.)

After 45 minutes, check rice. It should be slightly chewy with all the liquid absorbed when it's done. Add more liquid if needed to cook longer. When rice seems done, turn off heat and let stand 10 minutes. Serve hot.

P.S. According to Mark Bittman, cookbook writer extraordinaire, who knows about such things, nut oils should be kept in the refrigerator.

This printable recipe from KalynsKitchen.com.