Pork & Vegetable Stir-Fry/Cashew Rice

3/4 c. uncooked long-grain rice
1/2 tsp. salt
1/3 c. chopped green onions
2 Tbsp. honey
1/4 c. dry-roasted salted cashews, coarsely chopped
2/3 c. fat-free chicken broth
1 c. chopped onion
2 Tbsp. cornstarch, divided
3 Tbsp. low-sodium soy sauce, divided
1 (1 lb.) pork tenderloin, trimmed, cut in 1/2” cubes
1 Tbsp. canola oil, divided
2 c. sliced mushrooms (about 4 oz.)
2 Tbsp. grated peeled fresh ginger
2 garlic cloves, minced
2 c. sugar snap peas
1 c. chopped red bell pepper

Cook rice according to package directions, omitting salt and fat. Stir in 1/3 cup onions, cashews and salt; set aside and keep warm. Combine broth, cornstarch, two tablespooons. soy sauce and honey in small bowl and set aside. Combine pork remaining cornstarch and remaining soy sauce in bowl, tossing well to coat. Heat two teaspoons oil in large nonstick skillet over medium-high heat. Add pork; saute four minutes or until browned. Remove from pan. Add remaining oil to pan. Add mushrooms and onion; saute two minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute one minute. Stir in pork; saute one minute. Add reserved broth mixture to pan. Bring to boil; cook one minute or until thick, stirring constantly. Serve over rice.