Measurements

• 1 bunch Asparagus
• 1 cup Wild Rice
• 2 tablespoons Olive Oil
• 1 Onion
• 2 cloves Garlic
• 3 cups Vegetable Broth
• Salt to taste
• Black Pepper to taste
• 1 tablespoon Lemon Juice
• 2 tablespoons fresh Parsley
• 1/4 cup Cashews, toasted and roughly chopped

Preparation Method

• Rinse the wild rice under cold water.
• In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for another minute.
• Stir in the wild rice and cook for 2 minutes, stirring frequently.
• Pour in the vegetable broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender.
• In a separate pan, heat the remaining olive oil over medium heat.
• Add the asparagus and sauté for 3-4 minutes until tender-crisp.
• Season the asparagus with salt and black pepper.
• Once the rice is cooked, fluff it with a fork.
• Stir in the sautéed asparagus, lemon juice, and chopped parsley.
• Adjust seasoning with salt and black pepper if needed.
• Top with toasted cashews before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.