Asparagus Cashew Rice Pilaf

Ingredients

1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
3/4 cup cashew halves
2 Tbsp butter
1 1/4 cups uncooked jasmine rice
1/4 cup minced onion
1/2 tsp minced garlic
2 ounces uncooked spaghetti, broken
2 1/4 cups vegetable broth
salt and pepper to taste


Directions

Sprinkle the cut asparagus with salt and pepper and then broil it on a foil-lined, greased cookie sheet for 3-4 minutes. Remove the asparagus from the pan. Using the same pan, broil the cashews for 1 minute.

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in rice 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 pasta 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. ** you may need to add more liquid, so keep an eye on it **

Mix asparagus and cashew halves into the rice mixture, and serve warm.

** You could easily substitute orzo pasta for the spaghetti **