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1/4 cup Butter
2 ounces uncooked Spaghetti, broken
1/4 cup minced Onions
1/2 teaspoon minced Garlic
1 1/4 cups uncooked Jasmine Rice
2 1/4 cups Vegetable Broth
Salt and Pepper
1/2 lb fresh Asparagus, trimmed and cut into 2 inch pieces
1/2 cup Cashew halves
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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.
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