Wild Rice with Rosemary and Cashew Stuffing

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


DIRECTIONS
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.