This can be served as a side dish, but you can stir in some chopped ham along with the mushrooms and make it a main course.

• Drain pineapple, reserving liquid. Pour liquid into a measuring cup and add enough water to measure 2½ cups. Pour into medium sauce-pan, add salt, and bring to a boil. Stir in rice. Cover, bring to a simmer, reduce heat to low, and cook until liquid is absorbed and the rice is tender, about 35 minutes.

• Meanwhile, about 10 minutes before rice is done, melt butter in a skillet over medium heat. Add onion, garlic, and mushrooms and sauté until tender, about 6 minutes.

• When rice is done, add to skillet along with soy sauce, ginger, and pineapple, mixing well. Cook and stir for 2 minutes. Add cashews, then serve immediately.

Cashews

Cashews are seeds — not nuts — which come from the cashew tree, originally found in Brazil. They contain heart-healthy monounsaturated fats and they have a lower overall total fat content than most nuts. Most of the monounsaturated fat is oleic acid, the same found in olive oil. The bottom line: snack on cashews for a low-fat, good fat treat.