Ingredients:
1/4 cup butter
60 g spaghetti, break
1/4 cup chopped onions
1/2 teaspoon of chopped garlic
1 1/4 cup rice
2 1/4 cup of vegetable broth salt and pepper to taste
220 g fresh asparagus, cut and cut 5 cm with slices
1/2 cup nuts cashew
About the recipe: this is an adaptation of the old Armenian recipe, and it turns out so tasty – you just lick your fingers. Pilaf without meat for vegetarians and a great way to use seasonal asparagus. Excellent both as a side dish and as an independent dish.
Preparation:
Melt the butter in a medium pan over low heat. Increase the temperature to average and stirring fry the raw spaghetti until they are completely saturated with melted oil and slightly fried. Add onions and garlic to the pan and fry for about 2 minutes, until cooked. Then pour rice and fry about 5 minutes. Pour in the vegetable broth. Season with salt and pepper. Bring the mixture to a boil, cover with a lid and simmer for about 20 minutes, until the rice becomes soft and the liquid is completely absorbed. Place the asparagus in a separate pan of medium size with a sufficient amount of water to cover. Bring to a boil and cook to readiness, but still solid. Mix boiled asparagus and halves of cashew nuts with rice. Serve warm.