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Asparagus and Cashew Jasmine Rice Pilaf

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Armenian
Asparagus and Cashew Jasmine Rice Pilaf
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
Instructions
1
Heat a medium-sized saucepan over low-medium heat, allowing the butter to soften and melt. Gradually increase the heat to medium, then add spaghetti to the saucepan, stirring constantly until it's evenly coated with melted butter and develops a light brown hue.
2
Next, incorporate the onion and garlic into the saucepan, cooking for approximately 2 minutes or until they become tender. Then, add jasmine rice to the saucepan and continue cooking for about 5 minutes. Pour in vegetable broth, adding a touch of salt and pepper to season the mixture.
3
Once the liquid has reached boiling point, cover the saucepan and cook for 20 minutes or until the rice is tender and all liquid has been absorbed.
4
In a separate saucepan, bring enough water to cover the asparagus and heat it until tender but still firm.
5
Combine the cooked asparagus with cashew halves in the rice mixture, and serve the dish warm.