Ingredients

• 0.25 cups butter
• 2 ounces uncooked spaghetti , broken
• 0.25 cups minced onion
• 0.5 teaspoons minced garlic
• 1.25 cups uncooked jasmine rice
• 2.25 cups vegetable broth
• salt and pepper to taste
• 0.5 pounds fresh asparagus , trimmed and cut into 2 inch pieces
• 0.5 cups cashew halves

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. 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. 3 Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. 4 Mix asparagus and cashew halves into the rice mixture, and serve warm.

Nutrition per serving