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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.27 Kcal (1441 kJ) | ||
| Calories from fat | 124.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 21% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 5% | |
| Sodium | 360.09mg | 15% | |
| Potassium | 289.07mg | 6% | |
| Total Carbs | 49.35g | 16% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 204.1 Kcal (855 kJ) | ||
| Calories from fat | 73.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 21% | |
|---|---|---|---|
| Cholesterol | 9.45mg | 5% | |
| Sodium | 213.48mg | 15% | |
| Potassium | 171.37mg | 6% | |
| Total Carbs | 29.25g | 16% | |
| Sugars | 1.93g | 13% | |
| Dietary Fiber | 1.2g | 8% | |
| Protein | 4.24g | 14% | |
| Vitamin C | 2.2mg | 6% | |
| Iron | 1.5mg | 14% | |
| Calcium | 15.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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