Peel the onion, dice finely and sauté in 1/2 tablespoon melted butter. Add rice and sauté briefly. Deglaze with 350 ml water, season with a little salt, bring to the boil and cover and leave to soak over a mild heat for 15 to 18 minutes.
Clean the snow peas, cut in half or thirds at an angle, sauté in 1/2 tablespoon of melted butter, add 4 tablespoons of water, season with a little salt and pepper and cover and simmer over a medium heat for 3 to 4 minutes.
Chop the cashew nuts. Mix the sugar snap peas with the rice and serve sprinkled with the cashew nuts.
It goes well with fried chicken breast with mustard sauce (the recipe can also be found here).
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