Asparagus Cashew Rice Pilaf
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.
Ingreadients :
- 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
Step by Step :
- 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.
