1 tbsp olive oil 1/4 cup minced onions 1 tsp minced garlic 1-1/4 cup brown rice 2-1/2 cup vegetable broth 1 cup fresh asparagus (cut into small pieces) 1/2 cup cashew halves salt and pepper to taste
Heat olive oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook about 2 minutes or until tender. Stir in rice and cook for 5 minutes. Pour in vegetable broth. Season with salt and pepper. Bring mixture to a boil, cover, and reduce heat to simmer for 45 minutes or until rice is tender and liquid is absorbed. Place asparagus in a seperate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm. Mix asparagus and cashew halves into rice mixture, and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user MINDCRUSHER1376.
I had never cooked or eaten asparagus. This recipe was easy and delicious! The cashew and rice was bolder than the asparagus, so that helped. I had beef stock so used that instead of vegetable and it was great, thanks for the recipe!
This recipe was so good and surprisingly flavorful! Brown rice is always a challenge for me, becacuse i can never get it just right, but i loved this! Made with chicken lettuce wraps. Used low sodium chicken broth and added 1/2 tsp salt. Delish!
My husband and i loved but it was a bit bland. i added more pepper and some crushed red pepper flakes for some heat. will definitely make it agian though. i'm thinking of throwing a little soy sauce in it next time but still undecided.
I didn't have asparagus on hand, so used some frozen chopped broccoli instead that I lightly steamed before adding to the rice. This was a great accompaniment to Asian Marinated Chicken, also on sparkrecipes.com
I just made it with frozen asparagus - I just let it thaw out while the rice was cooking. It still turned out great! Maybe it depends on what kind of rice you use, but it took about 1 hour for mine to cook.
We really liked this! I put in too much garlic and onion and more asparagus than it called for, and I used a brown/wild rice blend and grilled the asparagus and used chicken stock, but the basic recipe was there and it was very good.
This is a good recipe for anyone with diabetes, and it's absolutely delicious! (The carb count seems a little low, though; how was it established?) I modified the recipe slightly (see below).