Asparagus Cashew Rice Pilaf recipe

All Recipes Best Recipe Side Dish Rice Side Dish Recipes Pilaf

Ingredients

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

Nutrition Info

249 calories
carbohydrate: 35.1 g
cholesterol: 15.3 mg
fat: 10 g
fiber: 1.8 g
protein: 5.3 g
saturatedFat: 4.5 g
servingSize: -
sodium: 172.8 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

  4. Mix asparagus and cashew halves into the rice mixture, and serve warm.

Recipe Yield

8 servings

Recipe Note

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.

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