Asparagus Cashew Rice Pilaf

This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.

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

Ingredients

• ¼ cup butter
• ½ cup cashew halves
• salt and pepper to taste
• ¼ cup minced onion
• ½ teaspoon minced garlic
• ½ pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 ¼ cups uncooked jasmine rice
• 2 ¼ cups vegetable broth
• 2 ounces uncooked spaghetti, broken

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.