Ingredients
1/4 cup butter
2 oz. uncooked gluten free spaghetti, broken
1/4 cup onion, minced
1/2 tsp. garlic, minced
1 1/4 cups Gourmet HouseĀ® Rice-Thai Jasmine Rice, uncooked
2 1/4 cups vegetable broth
Coarse salt & fresh ground black pepper, to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
Directions
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in gluten free 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. 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. (Serves: 6-8)
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