logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 19 2012

Asparagus Cashew Rice Pilaf

1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves

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.

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.

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.