Asparagus Cashew Rice Pilaf |
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Submitted By: SABRINATEE Photo By: DetectiveL
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"Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta."
INGREDIENTS:
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 |
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. |
.....Ophelia Grace...............Mira Lorne...............Jude Bennett.........Liam Daniel Baines.
Posted by
on Feb. 15, 2013 at 11:05 PM
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My Fridge
- abra
on Feb. 15, 2013 at 11:05 PM