Asparagus Cashew Rice Pilaf
  • 1/4 cup butter
  • 2 ounces uncooked spaghetti, broken
  • 1/4 cup onion, minced
  • 1/2 teaspoon garlic, minced
  • 1 1/4 cups jasmine rice, uncooked
  • 2 1/4 cups vegetable broth
  • salt and pepper
  • 1/2 pouncs freshh asparagus, 2" pieces
  • 1/2 cup cashew halves
  1. 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.