Herbed Basmati Rice

• 8 tablespoons butter
• 3 cups basmati rice (see note)
• 2 Maui onions or medium-sized yellow onions, chopped
• 2 cloves garlic, chopped
• 4 1/2 cups boiling water
• 1 tablespoon minced fresh rosemary
• 13 cup coarsely chopped purple-basil leaves (see note)
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt
• Freshly ground pepper to taste
• 1/2 cup raw cashews, chopped

1. Preheat the oven to 400 degrees.
2. Over medium-high heat, melt the butter in a large pot and saute the rice with the onions and garlic until golden.
3. Add the boiling water and stir well.
4. Stir in the rosemary, basil, fennel seeds, salt, pepper and cashews.
5. Cover and bake for 18 minutes or until the rice is cooked.

butter, basmati rice, onions, garlic, boiling water, fresh rosemary, purplebasil, fennel seeds, salt, freshly ground pepper, cashews

Taken from cooking.nytimes.com/recipes/8742 (may not work)