Recipes

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium and stir in spaghetti, cooking until coated with melted butter and lightly browned. Stir onion and garlic into the saucepan and cook about 2 minutes until tender. Stir in 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. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil and cook until tender but firm. Mix asparagus and cashew halves into the rice mixture and serve warm.