Make this simple pilaf in spring when asparagus is at its freshest for a delightful side that pairs well with many entrees.
Ingredients
- ¼ cup unsalted butter
- 2 oz. spaghetti, broken
- ¼ cup minced onion
- ½ tsp. minced garlic
- 1¼ cups jasmine rice
- 2¼ cups low sodium vegetable broth
- pepper, to taste
- ½ lb. asparagus, trimmed and cut into 2" pieces
- ½ cup unsalted cashew halves
Directions
- 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.
- Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
- Add jasmine rice and cook about 5 minutes.
- Pour in low sodium 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.
Nutrition Facts
8 servings per container
Serving Size 153 g
| Amount per serving | ||
|---|---|---|
| Calories | 245 | |
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 4.5g | 23% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 4g | ||
| Cholesterol 15mg | 5% | |
| Sodium 40mg | 2% | |
| Total Carbohydrate 34g | 12% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 30g | ||
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 29.2mg | 2% | |
| Iron 1.6mg | 10% | |
| Potassium 165mg | 4% | |
| Vitamin A 76.9mcg | 8% | |
| Vitamin C 2mg | 2% | |
| Vitamin E 0.6mg | 6% | |
| Vitamin K 15.4mcg | 15% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 2.5mg | 15% | |
| Vitamin B6 0.1mg | 6% | |
| Folate 51.9mcg | 13% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 2.3mcg | 6% | |
| Chloride 60.2mg | 2% | |
| Pantothenate 0.5mg | 20% | |
| Phosphorus 106.8mg | 8% | |
| Iodine 5.1mcg | 4% | |
| Magnesium 38mg | 10% | |
| Zinc 1.1mg | 10% | |
| Selenium 10.6mcg | 20% | |
| Copper 0.3mg | 35% | |
| Manganese 0.5mg | 20% | |
| Chromium 0.3mcg | 0% | |
| Molybdenum 4.2mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Jasmine Rice, Asparagus, Unsalted Dry Roasted Cashews, Butter (sweet Cream), Spaghetti (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Onion, Garlic, Black Pepper.
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