Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked jasmine rice
• 2 1/4 cups vegetable broth
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 cup cashew halves

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• melt butter in a medium saucepan over medium-low heat. increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. stir in jasmine rice, and cook about 5 minutes. pour in vegetable broth. season mixture with salt and pepper. bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• place asparagus in a separate medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm.
• mix asparagus and cashew halves into the rice mixture, and serve warm.