1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup cashew halves
Instructions
Melt Earth Balance in a medium saucepan on low heat and stir in broken spaghetti, cooking until coated with the melted butter and lightly browned over medium-low heat.
Increase heat to medium. 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.
Steam asparagus until tender but firm. Mix asparagus and cashew halves into the rice mixture, and serve warm.
Originally Submitted
10/25/2011
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