RICE PILAF WITH ASPARAGUS AND CASHEWS

Ingredients :

1/4 cup butter

1 teaspoon vegetable oil

3 ½ oz (100 g) uncooked spaghetti cut into 1 ½ in. (3 – 4 cm)

1 medium size onion, finely chopped

1 teaspoon garlic, minced

1 ¼ cup rice

2 ¼ cup hot chicken or vegetable broth, approximately

Salt

Pepper

½ lb (225 g) fresh asparagus, trimmed and cut into 2 inch (5 cm.) pieces *

¾ cup cashews, toasted, cut into pieces **

Preparation:

Cook asparagus in boiling salted water until they are tender but firm. Melt butter with vegetable oil in a medium saucepan. Increase temperature and add spaghetti. Stir until spaghetti is coated with the butter and lightly browned. Add onion and garlic and stir until tender. Add rice and cook stirring for 5 minutes. Pour chicken or vegetable broth, stir, season with salt and pepper and bring to a boil. Lower temperature, cover the saucepan and cook for 20 minutes or until rice is soft and the liquid has been absorbed. Add cooked asparagus and cashews and mix.
Serve warm as a side dish.

* May be replaced with peanuts nuts, or pecans
** May be replaced with broccoli florets

6 – 8 servings

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