Rice Pilaf

This is so good you'll make it often. I love it with shish-ka-bobs or any dish where you want something different than potatoes!

 

Rice Pilaf with Cashews or Toasted Slivered Almonds

 

 

• 1/4 cup butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked long grain rice
• 2 1/4 cups chicken broth
• salt and pepper to taste
• 1/2 cup cashew halves or toasted slivered almonds

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.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in rice, and cook about 5 minutes. Pour in chicken 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.

Add cashew halves in to the rice mixture, and serve warm. For an added bonus you can add cooked asparagus.