Asparagus Cashew Rice Pilaf
This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.
Servings per recipe: 8
Calories per serving: 249
Preparation time: 25m
Total cooking time: 50m
Ingredients:
- 1/4 cup butter
- 2 ounces uncooked spaghetti, broken
- 1/4 cup minced onion
- 1/2 teaspoon minced garlic
- 1 1/4 cups uncooked jasmine rice
- 2 1/4 cups vegetable broth
- salt and pepper to taste
- 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 1/2 cup cashew halves
Directions:
- 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 Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
- 4 Mix asparagus and cashew halves into the rice mixture, and serve warm.
Nutrion facts:
| Total Fat | 10g | 15% |
| Saturated Fat | 4.0g | |
| Cholesterol | 15mg | 5% |
| Sodium | 173mg | 7% |
| Potassium | 131mg | 4% |
| Total Carbohydrates | 35.1g | 11% |
| Dietary Fiber | 1.8g | 7% |
| Protein | 5.3g | 11% |
| Sugars | 2g | |
| Vitamin A | 673IU | |
| Vitamin C | 2mg | |
| Calcium | 21mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 31mg | |
| Folate | 38mcg |
