Saturday, October 4, 2008

Asparagus Cashew Rice Pilaf

Another recipe from Jessica Krohn ( We made this tonight and I thought it was de-lish. Very easy to prepare and very good to eat. Loved the cashews! I didn't change anything except I had to add some extra broth/water to make sure the rice didn't burn.

Asparagus Cashew Rice Pilaf

This was a complete dinner for us. I'm trying out more vegetarian recipes and this is a nice one because you've got your veggies, grains, and some extra protein from the cashews in one dish. Recipe from I made a couple of adjustments and will write out the recipe as I made it.

1/8 c butter
2 ounces uncooked spaghetti, broken (I used whole wheat)
1/2 onion, minced
1 clove garlic, minced
1 1/4 c uncooked jasmine rice
1 1/4 c vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 c cashew halves

1) 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.
2) 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.
3) Steam asparagus until tender but firm.
4) Mix asparagus and cashew halves into the rice mixture and serve warm.

1 comment:

Jules said...

We've had this a couple times and really like it!