Ingredients:
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
Directions:
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.
Servings: 8
Time preparation: 25 min.
Time total: 50 min.