Asparagus Cashew Rice Pilaf Recipe

• 1/4 c. butter
• 2 ounce uncooked spaghetti, broken
• 1/4 c. chopped onion
• 1/2 tsp chopped garlic
• 1 1/4 c. uncooked jasmine rice
• 2 1/4 c. vegetable broth salt and pepper to taste
• 1/2 lb fresh asparagus, trimmed and cut into 2 inch pcs
• 1/2 c. cashew halves

1. Heat butter in a medium saucepan over medium-low heat.
2. Increase heat to medium, and stir in spaghetti, cooking till coated with the melted butter and lightly browned.
3. Stir onion and garlic into the saucepan, and cook about 2 min, till tender.
4. Stir in jasmine rice, and cook about 5 min.
5. Pour in vegetable broth.
6. Season mix with salt and pepper.
7. Bring the mix to a boil, cover, and cook 20 min, till rice is tender and liquid has been absorbed.
8. Place asparagus in a separate medium saucepan with sufficient water to cover.
9. Bring to a boil, with a lid on.
10. Just when it begins to boil, turn the heat off and let sit for 5 min.
11. drain Mix asparagus and cashew halves into the rice mix, and serve hot.
12. will serve 8

butter, onion, garlic, jasmine rice, vegetable broth salt, fresh asparagus, cashew halves

Taken from cookeatshare.com/recipes/asparagus-cashew-rice-pilaf-70801 (may not work)