INGREDIENTS
Servings: 8
butter
uncooked spaghetti, broken
minced onion
minced garlic
uncooked jasmine rice
vegetable broth
salt and pepper to taste
fresh asparagus, trimmed and cut into 2 inch pieces
cashew halves
Asparagus Cashew Rice Pilaf
Prep:
0 m
Cook:
0 m
Ready in:
0 m
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.
www.tastycookery.com