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The Boston Globe

Food & dining

Recipe for rice pilaf with cashews and herbs

Serves 8

3 tablespoons canola oil
1 teaspoon butter
2 onions, sliced
2 teaspoons curry powder
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
Salt and pepper, to taste
cups basmati rice
3 cups chicken stock, heated to boiling
1 cup whole roasted cashews
cup fresh cilantro, roughly torn
¼ cup fresh dill, roughly torn
1 bunch scallions (white and light green parts only), chopped

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