Asparagus Cashew Rice Pilaf
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Description
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.
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
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.
Nutrition Facts
serving: 8 servings
calories: 249 kcal
carbohydrates: 35.1 g
protein: 5.3 g
saturated fat: 4.5 g
cholesterol: 15.3 mg
sodium: 172.8 mg
fiber: 1.8 g
sugar: 2.2 g
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