Armenian Rice Pilaf

[Guest guest]

Armenian Rice Pilaf

 

1/4 cup butter

2 oz. uncooked spaghetti, broken

1/4 cup minced onion

1/2 tsp. minced garlic

1-1/4 cups uncooked jasmine rice

2-1/4 cups vegetable broth

Salt and pepper to taste

1/2 lb. fresh asparagus, trimmed and cut into 2 inch pieces

1/2 cup cashew halves

 

Melt butter in a medium sauce pan over medium-low heat. Increase heat to

medium, and stir in spaghetti,

cooking until coated with the melted butter and lightly browned.

 

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.

 

Place asparagus in a separate medium saucepan with enough water to cover.

Bring to a boil, and cook

until tender but firm.

 

Mix asparagus and cashew halves into the rice mixture, and serve warm.

 

Yield: 8 servings.