Friday, March 2, 2012

Rice Pilaf with Cashews and Asparagus

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

On medium heat, you will need to melt your butter in a saucepan. Then stir in the spaghetti and allow it to cook until it is well coated with the butter and a bit brown. Add the garlic and onion into the saucepan and let it cook about 2 minutes. Add the rice to the pan and cook for about 5 minutes. Pour the broth in the pan and season it with salt and pepper. Turn the heat up a bit and allow it to come to a boil. Then cover the pan and let it cook for about 20 minutes or until the liquid is absorbed.   In a new saucepan, add the asparagus and add just enough water to cover it. Allow it to come to a boil and cook until it is tender. Now mix the cashew halves and asparagus in with the rice mix and serve.


  1. Great post. I love asparagus. I did a bacon and asparagus salad recently.