Broccoli Cashew Rice Pilaf |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this recipe on and adapted it to include my favourite veggie, broccoli! You can also make this with asparagus. Butter lends a fantastic flavour to the recipe, so preferably, don't substitute it with any else. Although I've tried this only with water, using vegetable broth would add even more zing! Ingredients:
1/4 cup butter (don't substitute) |
2 ounces uncooked spaghetti, broken |
1/4 cup onion, minced |
1/2 teaspoon minced garlic |
1 1/4 cups uncooked basmati rice or 1 1/4 cups long-grain rice or 1 1/4 cups jasmine rice |
2 1/4 cups vegetable broth or 2 1/4 cups water (i use water) |
salt and pepper |
1/2 lb broccoli floret |
1/2 cup cashews, halves, roasted |
Directions:
1. Melt butter in a medium saucepan over medium-low heat.
2. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
3. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
4. Stir in rice, and cook for about 5 minutes.
5. Pour in vegetable broth and season mixture with salt and pepper.
6. Bring the mixture to a boil, cover, and cook 20 minutes, or until rice is tender and liquid has been absorbed.
7. While the rice is cooking, place broccoli in a separate medium saucepan with enough water to cover.
8. Bring to a boil, and cook until tender but firm; drain excess water.
9. Mix broccoli and cashew halves into the rice mixture, and serve warm.
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