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Asparagus Cashew Rice Pilaf

2

Delectable side dish or standalone dish for lunch or dinner

ingredients

    1/4 cup butter

    2 ounces raw spaghetti, broken

    1/4 cup pounded onion

    1/2 teaspoon pounded garlic

    1 1/4 cups raw jasmine rice

    2 1/4 cups vegetable soup

    Salt and pepper to zest

    1/2 pound fresh asparagus, cut and cut into 2 inch pieces

    1/2 cup cashew halves

tools required

Saucepan

Spoons

preparation method

First sauté butter in a medium sized saucepan over low flame.  Increase to medium heat and add spaghetti and keep it stirring till it is covered with thawed butter and turns slightly brown. Add garlic and onion in the saucepan and stir for about 2 minutes till it turns tender. Add in jasmine rice and stir for five minutes. Add the vegetable soup and add pepper and salt to taste. Simmer the mixture, cover it and leave it for 20 minutes. Ensure rice becomes tender and all the liquid has been drained. Keep the asparagus in a different saucepan with just enough water to seal. Simmer and cook till it becomes firm and tender. Add In cashew halves and asparagus and serve warm.

Serving Suggestions

    Serve hot

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