Asparagus Cashew Rice Pilaf

Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 249 Calories

Ingredients

• salt and pepper to taste
• 2 ounces uncooked spaghetti, broken
• 0.25 cup butter
• 0.5 teaspoon minced garlic
• 0.25 cup minced onion
• 0.5 cup cashew halves
• 2.25 cups vegetable broth
• 1.25 cups uncooked jasmine rice
• 0.5 pound fresh asparagus, trimmed and cut into 2 inch pieces

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 4

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