Asparagus Cashew Rice Pilaf
broth, rice, asparagus, cashew, butter, spaghetti, onion, garlic
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 for Asparagus Cashew Rice Pilaf Recipe
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.
Read the full directions on Allrecipes.com
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