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Asparagus Cashew Rice Pilaf
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savory jasmine rice and pasta tossed with toasted cashews and crisp asparagus.
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
Instructions:
  • In a medium saucepan, melt butter over medium-low heat. Then, raise heat to medium and add spaghetti, cooking until nicely coated with butter and golden brown.
  • Sauté onion and garlic until tender in a saucepan. Add jasmine rice and cook for 5 minutes. Pour in vegetable broth, season with salt and pepper, then bring to a boil. Cover and simmer for 20 minutes until rice is fluffy and liquid is absorbed.
  • In a medium saucepan, add asparagus and enough water to cover them. Bring to a boil and cook until asparagus are tender but still firm.
  • Combine the asparagus and cashew halves with the rice mixture, and serve while still warm.

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