Asparagus Cashew Rice Pilaf Recipe

Ingredients for Asparagus Cashew Rice Pilaf

• 2 tablespoons butter
• This ingredient is not needed in this improved recipe.
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 cup jasmine rice
• 2 cups vegetable broth
• Salt And Pepper
• Fresh Asparagus
• 1/2 cup roasted cashew halves

How to Make Asparagus Cashew Rice Pilaf

1. Melt 2 tablespoons of butter in a medium saucepan over medium-low heat.
2. Add 1 cup of chopped onion and 2 cloves of minced garlic to the saucepan. Cook for about 2 minutes, until softened.
3. Stir in 1 cup of jasmine rice and cook for 3-5 minutes, until lightly toasted.
4. Pour in 2 cups of vegetable broth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
5. 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.
6. 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.
7. Drain the asparagus and immediately rinse under cold water to stop the cooking process.
8. Gently stir in 1/2 cup of roasted cashew halves into the cooked rice.
9. Add the cooked asparagus to the rice and cashews. Gently toss to combine.
10. Serve warm and garnish with extra cashews and a sprinkle of fresh parsley (optional).