"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Asparagus Cashew Rice Pilaf Recipe

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This recipe for Asparagus Cashew Rice Pilaf, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Johnson Hoovestol
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter
2 oz. uncooked spaghetti, broken into 1 inch pieces
1/4 c. minced onion
1/2 t. minced garlic
1 1/4 c. uncooked jasmine rice
2 1/4 c. vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 in. pieces
1/2 c. cashew halves

Directions:
Directions:
Melt butter in a medium saucepan over medium heat, stir in spaghetti, cooking until coated with butter and lightly browned. Stir onion and garlic into the saucepan and cook until tender. Stir in jasmine rice and cook about 5 minutes. Pour in vegetable broth. Season with salt and pepper. Bring mixture to a boil, cover, and cook 20 minutes or until rice is tender and liquid is absorbed. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil and cook 1-2 minutes. Drain; add asparagus and cashew halves into the rice mixture and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is wonderful with chicken breasts.

 

 

 

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