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Christian Vegetarian Association Presents:
Take
Heart!
Vegan Asparagus Cashew Rice Pilaf
(www.vegancoach.com)
Ingredients:
1/4 cup Earth Balance, or other non-dairy butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups veggie broth (or 2 1/4 cup water and 1 veggie bouillon cube or equivalent veggie broth powder)
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup cashew halves
Preparation:
- Melt Earth Balance in a medium saucepan on low heat and stir in broken spaghetti, cooking until coated with the melted butter and lightly browned over medium-low heat.
- Increase heat to medium. 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.
- Steam asparagus until tender but firm. Mix asparagus and cashew halves into the rice mixture, and serve warm.
Serves: 8Your question and comments are welcome
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