subscribe
Asparagus Cashew Rice Pilaf
Print Share E-Mail Google+ Twitter Facebook

Asparagus Cashew Rice Pilaf
Cook time 50 minutes
Serves 4

2 tablespoons butter
1 ounce uncooked spaghetti, broken
2 tablespoons minced onion
1/4 teaspoon minced garlic
1/2 cup and 2 tablespoons uncooked jasmine rice
1 cup and 2 tablespoons vegetable broth
salt and pepper to taste
1/4 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/4 cup cashew halves

  • 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.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved