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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.