Asparagus with Cashew Brown Rice

Asparagus with Cashew Brown Rice


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 separate 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. Serves 8.