1. Soak the rice for one hour. Drain it and cook it in a small pot with 2 cups of water, the stock cube, and a pinch of salt.

2. Once the water starts boiling, reduce the heat and let it simmer until all the water is absorbed (about 30 minutes). The rice should not be wet but also should not stick. Let it cool.

3. In a non-stick pan, heat a little olive oil and sauté the onion and garlic. Once they start to brown, add the mushrooms and chicken. Let them release their juices so the chicken stays juicy, stirring frequently with a wooden spoon.

4. Once the chicken is cooked, add the cashews (or pine nuts) and let them toast slightly.

5. Remove the pan from the heat and let it cool slightly. Place all ingredients in a large bowl and mix well. Serve with a drizzle of truffle oil.