This dish is so easy to make and has such great flavor for a side dish for anything. I have made it with peas and carrots, broccoli, asparagus mushrooms and the list goes on. Family loves it and friends ask for the recipe. Hope you enjoy!
1/4 cup butter
1/4-1/2 cup broken uncooked spaghetti (make the broken pieces small)
1/2 tsp garlic
1 1/4 cup jasmine rice
2 1/4 cups low sodium chicken broth
salt and pepper to taste
1 cup asparagus cut
1/2 cup slivered almonds or nut of your choice
Melt butter in a medium saucepan over medium heat. Add spaghetti and stir until lightly brown.
Next add onions and garlic. Cook till tender, about 2-3 min. Stir in rice, stirring and cooking for about 5 min, or until a bit opaque. Pour in chicken broth. Season with salt and pepper. Bring to a boil, cover and cook 20 minutes or until the rice and liquid is gone.
Meanwhile, cook asparagus either by roasting or steaming. Cook till tender but firm.
Toss asparagus with cooked rice and cashews, and serve.
Note: I have replaced the asparagus with frozen peas and carrots during the cooking stage of rice. If I use mushrooms in place of the vegetables, I saute them with the onions and garlic. Be creative, and tweak it. Brown rice, barley and rice combination, or vegetable stock, so much you can do.