Asparagus with Cashew Brown Rice

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Asparagus with Cashew Brown Rice

 

1 tbsp. olive oil

1/4 cup minced onions

1 tsp. minced garlic

1 1/4 cup brown rice

2 1/2 cup vegetable broth

1 cup fresh asparagus (cut into small pieces)

1/2 cup cashew halves

salt and pepper to taste

 

Heat olive oil in a medium saucepan over medium heat.

Stir in onion and garlic.

Cook about 2 minutes or until tender.

Stir in rice and cook for 5 minutes.

Pour in vegetable broth. Season with salt and pepper.

Bring mixture to a boil, cover, and reduce heat to

simmer for 45 minutes or until rice is tender and

liquid is absorbed.

Place asparagus in a seperate medium saucepan with

enough water to cover. Bring to a boil, and cook until

tender but firm.

Mix asparagus and cashew halves into rice mixture, and

serve warm. Serves 8.