Ingredients for Asparagus Cashew Rice Pilaf
- 2 tablespoons butter
- Spaghetti
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 cup jasmine rice
- 2 cups vegetable broth
- 1 teaspoon salt and 1/2 teaspoon fresh ground black pepper
- 1 pound fresh asparagus spears
- 1/2 cup roasted cashew halves
- 1/4 cup chopped fresh parsley (optional, for garnish)
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How to Make Asparagus Cashew Rice Pilaf
- Melt 2 tablespoons of butter in a medium saucepan over medium-low heat.
- Add 1 cup of chopped onion and 2 cloves of minced garlic to the saucepan. Cook for about 2 minutes, until softened.
- Stir in 1 cup of jasmine rice and cook for 3-5 minutes, until lightly toasted.
- Pour in 2 cups of vegetable broth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice simmers, bring a separate saucepan of salted water to a boil. Add 1 pound of asparagus spears and cook for 3-5 minutes, until tender-crisp.
- Drain the asparagus and immediately rinse under cold water to stop the cooking process.
- Gently stir in 1/2 cup of roasted cashew halves into the cooked rice.
- Add the cooked asparagus to the rice and cashews. Gently toss to combine.
- Serve warm and garnish with extra cashews and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
22g
Carbs
11g
