In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 55-60 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley. Add more salt to taste.
***Note: The original recipe calls for white rice, and if you use that, cook 25-30 minutes.