This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.
Ingredients
- butter: 0.25 cup
- ounces uncooked spaghetti, broken: 2 piece
- onion: 0.25 cup (minced)
- garlic: 0.5 tsp (minced)
- ¼ cups uncooked jasmine rice: 1 piece
- ¼ cups vegetable broth: 2 piece
- salt and pepper: (to taste)
- asparagus, trimmed and: 0.5 pound (cut into 2-inch pieces, fresh)
- cashew halves: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
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Mix asparagus and cashew halves into the rice mixture, and serve warm.
