Asparagus Cashew Rice Pilaf

I found this recipe at allrecipes.com and have made it a few times. It is a very elegant dish in presentation and combines two side dishes into one. Give it a try.

• Ready In: 50 mins
• Serves: 8

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
• 1⁄2 lb fresh asparagus, trimmed and cut into 2 inch pieces
• 1⁄2 cup cashew halves

Directions

1. Melt butter in a medium saucepan over medium-low heat.
2. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
3. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
4. Stir in jasmine rice, and cook about 5 minutes.
5. Pour in vegetable broth.
6. Season mixture with salt and pepper.
7. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
8. Place asparagus in a separate medium saucepan with enough water to cover.
9. Bring to a boil, and cook until tender but firm.
10. Mix asparagus and cashew halves into the rice mixture, and serve warm.