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Sunday, August 30, 2015

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.

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