About this recipe:This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian main.
50g uncooked spaghetti, broken
4 tablespoons minced onion
1 clove garlic, minced
250g uncooked jasmine rice
500ml vegetable stock
salt and pepper to taste
250g fresh asparagus, trimmed and cut into 2 inch pieces
75g cashew halves
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Method Prep:25min › Cook:25min › Ready in:50min
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. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable stock. Season mixture with salt and pepper. Bring the mixture to the 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 the boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.
A really nice recipe: thanks for sharing. Easy to cook and delicious to eat. I did add some extra veggies (mushrooms and sweetcorn) and used chicken stock cube. Yum! Will definitely be making this again - 18 Apr 2012