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by mike.davis

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.

Serves 6

  • 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
  1. Melt Earth Balance in a medium saucepan over medium-low heat.
  2. 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.
  3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
  4. Mix asparagus and cashew halves into the rice mixture, and serve warm.
Edamam

Nutrition Info:

PER SERVING:

  • 260 calories
  • 9g total fat
  • 2g saturated fat
  • 0mg cholesterol
  • 5mg sodium
  • 39g carbohydrate (2g dietary fiber, 2g sugar)
  • 7g protein
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