Name: Asparagus Cashew Rice Pilaf
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Butter - ¼ cup; Uncooked spaghetti, broken - 2 ounces; Minced onion - ¼ cup; Minced garlic - ½ teaspoon; Uncooked jasmine rice - 1 ¼ cups; Vegetable broth - 2 ¼ cups; Salt and pepper to taste - 2 ¼ cups; Fresh asparagus, trimmed and cut into 2 inch pieces - ½ pound; Cashew halves - ½ cup

Ingredients for - Asparagus Cashew Rice Pilaf

1. Butter ¼ cup

2. Uncooked spaghetti, broken 2 ounces

3. Minced onion ¼ cup

4. Minced garlic ½ teaspoon

5. Uncooked jasmine rice 1 ¼ cups

6. Vegetable broth 2 ¼ cups

7. Salt and pepper to taste 2 ¼ cups

8. Fresh asparagus, trimmed and cut into 2 inch pieces ½ pound

9. Cashew halves ½ cup

How to cook deliciously - Asparagus Cashew Rice Pilaf

1 . Stage

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 . Stage

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 . Stage

Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

4 . Stage

Mix asparagus and cashew halves into the rice mixture, and serve warm.