Asparagus Cashew Rice Pilaf
1/2 Stick Butter
1/2 cup Dry Spaghetti
1/2 Onion
2 Cloves Garlic
2 cups Rice uncooked
4 1/2 cups Chicken Stock
1/2 cup Asparagus
1/2 cup Cashews
1 TBS Complete Seasoning

Melt butter in skillet and sauté spaghetti over low heat until lightly browned.
Add onion cook for 2 minutes, add garlic sauté for 1 more minute. Add rice
mix in well. Add stock and complete seasoning, cook for 25 minutes until liquid
is absorbed. In a separate pan add 2 TBS butter and saute asparagus and nuts.
Salt and pepper to taste. Add asparagus and nuts to rice.

Enjoy!