Asparagus Cashew Rice Pilaf
Description
Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.
Ingredients
•
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
Directions
1
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.
2
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.
3
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4
Mix asparagus and cashew halves into the rice mixture, and serve warm.