Asparagus Cashew Rice Pilaf

Name: Asparagus Cashew Rice Pilaf
Total time: 50
Yield: 8
Ingredients: 0.25 cup butter; 2 ounces uncooked spaghetti, broken; 0.25 cup minced onion; 0.5 teaspoon minced garlic; 1.25 cups uncooked jasmine rice; 2.25 cups vegetable broth; salt and pepper to taste; 0.5 pound fresh asparagus, trimmed and cut into 2 inch pieces; 0.5 cup cashew halves

Recipe by SABRINATEE from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

8 servings

•

0.25 cup butter
•

2 ounces uncooked spaghetti, broken
•

0.25 cup minced onion
•

0.5 teaspoon minced garlic
•

1.25 cups uncooked jasmine rice

•

2.25 cups vegetable broth
•

salt and pepper to taste
•

0.5 pound fresh asparagus, trimmed and cut into 2 inch pieces
•

0.5 cup cashew halves

Instructions

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.