Asparagus and Cashew Rice Pilaf
Ingredients List
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¼ cup butter
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2 ounces uncooked spaghetti, broken
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¼ cup minced onion
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½ teaspoon minced garlic
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1 ¼ cups uncooked jasmine rice
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2 ¼ cups vegetable broth
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salt and pepper to taste
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½ pound fresh asparagus, trimmed and cut into 2 inch pieces
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½ cup cashew halves
Cooking Instructions
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Heat butter in a medium saucepan over low heat, then raise the heat to medium. Add spaghetti and cook, stirring, until it is coated with the butter and lightly browned.
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Add onion and garlic to the pan, cooking for 2 minutes until softened. Stir in jasmine rice and cook for about 5 minutes. Pour in vegetable broth and season with salt and pepper. Bring to a boil, cover, and cook for 20 minutes until the rice is tender and the liquid is absorbed.
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In a separate saucepan, cook asparagus in enough water to cover until tender but still firm.
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Combine the cooked asparagus and cashews with the rice mixture and serve warm.
Nutritional Information (per serving)
| 249 | Calories |
| 10g | Fat |
| 35g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 23% |
| Cholesterol 15mg | 5% |
| Sodium 173mg | 8% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 5g | 11% |
| Vitamin C 2mg | 2% |
| Calcium 21mg | 2% |
| Iron 2mg | 9% |
| Potassium 131mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5