Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::8
Yield::8 servings
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
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.