about 1 year ago
This recipe is a favorite of a friend of mine who like to make it whenever he invites me and my wife over for dinner. I love the combination of the rice, nuts, and asparagus. I like to roast the cashews when I make it for added flavor.
- 1/4 cup Earth Balance Spread
- 1/4 cup minced onion
- 1/2 teaspoon minced garlic
- 1 1/4 cup uncooked jasmine rice
- 2 1/4 cups 365 vegetable broth
- salt and pepper to taste
- 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 1/2 cup cashew halves
Melt Earth Balance in a medium saucepan over medium-low heat.
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.
- 260 calories
- 9g total fat
- 2g saturated fat
- 0mg cholesterol
- 5mg sodium
- 39g carbohydrate (2g dietary fiber, 2g sugar)
- 7g protein