BOCA Bruschetta Patties with Asparagus-Cashew Rice

• 1 Tbsp. butter
• 1/4 cup chopped onions
• 1 garlic clove, minced
• 1-1/2 cups vegetable broth
• 3/4 cup long-grain white rice, uncooked
• 1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 4 BOCA Bruschetta Tomato Basil Parmesan Veggie Patties
• 1/4 cup PLANTERS Cashews
• 2 Tbsp. KRAFT Tuscan House Italian Dressing

1. Melt butter in medium saucepan on medium heat.
2. Add onions and garlic; cook and stir 2 to 3 min.
3. or until onions are crisp-tender.
4. Stir in broth and rice.
5. Bring to boil; simmer on medium-low heat 10 min.
6. Add asparagus; stir.
7. Simmer 5 to 7 min.
8. or until rice is tender.
9. Meanwhile, cook bruschetta patties as directed on package.
10. Add nuts and dressing to rice mixture; mix well.
11. Serve with patties.

butter, onions, garlic, vegetable broth, longgrain white rice, fresh asparagus spears, tomato basil, cashews, italian dressing

Taken from www.kraftrecipes.com/recipes/boca-bruschetta-patties-asparagus-cashew-rice-174770.aspx (may not work)