Asparagus Cashew Rice Pilaf (Meal Kit)
Asparagus Cashew Rice PilafWith Green Salad with Vinegar and oil dressing
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FRESH INGREDIENTSGreen leaf lettuce Cherry tomatoes Cucumber Mini peppers Olive oil Red wine vinegar Vegetable magic Butter Spaghetti Shallot Garlic Jasmin Rice Salt Pepper Asparagus Cashew halves |
INSTRUCTIONS |
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1 Prepare Sauce In a small bowl add 1 tsp of vegetable magic, olive oil and red wine vinegar, whisk and set aside. |
2 Cook Spaghetti 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. |
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3 Cook Rice Stir shallot and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice and cook about 5 minutes. Pour in water and remaining vegetable magic, stir. Season with salt and pepper. Bring mixture a boil, cover & reduce heat to simmer and cook 20 minutes, until rice is tender, and liquid has been absorbed. If the rice needs a little more liquid, add ¼ cup of water at a time and keep simmering. |
4 Prepare Salad Meanwhile, in a bowl, cut the green leaf lettuce, add tomatoes, cucumber, and mini peppers. Toss and refrigerate until ready to serve. |
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5 Cook Asparagus Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil and cook until tender but firm. This will only take a few minutes.
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6 Serve Mix asparagus and cashew halves into the rice mixture and serve warm. Whisk reserved olive and oil dressing and dress salad. |