Asparagus Cashew Rice Pilaf Recipe - Allrecipes.com
Asparagus Cashew Rice Pilaf Recipe
  • READY IN 50 mins

Asparagus Cashew Rice Pilaf

Recipe by  

"This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable 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.
  3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
  4. Mix asparagus and cashew halves into the rice mixture, and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2006

I'd actually give this 4 stars as the recipe appears, but it's going to be so easy to fix that I wanted to give it 5 stars in theory.... To me, this recipe was awfully greasy, but the flavor was so good and the recipe so unique that, with the butter halved, I think it will be absolutely exceptional. Per other reviews, I broiled the asparagus (cut and placed on foil-lined, greased cookie sheet, sprinkled with salt/pepper/garlic, and broiled for 3-4 minutes) and toasted 3/4 cup cashews (reused the foil lined sheet and broiled for 1 minute). Be warned that the spaghetti browns really quickly in the butter, so next time I might brown the rice first and then add in the spaghetti to brown. Finally, I did not have nearly enough liquid to cook all that rice -- I ended up adding almost 3/4 cup of water towards the end, but it still turned out beautifully. Again, next time I will reduce the butter to 2T (and I like things buttery, but this left a lot of greasy residue on the plate, which for me means it's too much).

 
Most Helpful Critical Review
Dec 16, 2013

Delicious,though a little bland until I added 1/6 cup of thyme and I served it with tilapia.

 
Sep 26, 2007

UPDATE 9-26-07: I've made this a hundred times (at least!) since my original review - I think I could make this blindfolded! Now I only put in Asparagus if I have leftovers, and I rarely add the cashews - it's very good either way. Obviously, this recipe is a keeper for me! FIRST REVIEW JUNE 03: This Pilaf recipe offers a nice presentation and has great taste and texture. I substituted the vegetable broth with chicken and would do that again. Instead of boiling asparagus I broiled it in the oven, and would also toast the cashews next time as another reviewer suggested. I also enjoyed the browned spaghetti in this dish. Excellent recipe, Sandy T., thanks!

 
Apr 19, 2006

Very good. Used sliced almonds as I did not have cashews, but it would have been way better with cashews, I can tell. I used chicken broth and then chicken base granules instead of salt. Also, substituted orzo instead of the spaghetti. And, I highly recommend that you french-slice the raw asparagus then saute in garlic, pinch of salt and olive oil/butter blend. The asparagus stays green and slightly firm. Better texture than steamed. Everyone really liked this dish. I will definitely make this again.

 
Dec 04, 2003

I would have rated this a five, but I surveyed my dinner table after the meal and it was a four concensus. I loved it. To make the measurements easier than they are in the recipe, I used one bunch asparagus (roasted in the oven while the rice soaked up the broth), 1 cup cashews (roasted alongside the asparagus at 300), 2 garlic cloves. I wasn't sure what 2 oz of spaghetti would be, so I bought it in bulk at a health food store and I actually used 4 oz. Everything else I kept the same. It was a perfect balance. I recommend th is to all vegetarians. It will probably be a five to you while your meat eating friends will probably rate it a four!

 
Nov 12, 2003

This recipe has to be the exact duplicate of Rice A Roni. The only difference were the cashews and the asparagus which added a nice twist to this recipe. It was excellent but since it was exactly the same as Rice A Roni, for ease, I will probably just make the boxed Rice A Roni and add the cashews and asparagus.

 
Aug 19, 2003

This pilaf is incredible, although it can do without so much butter... 2 Tablespoons would be adequate. The mixture of these ingredients is to die for.

 
Aug 19, 2003

This recipe is excellent as is, but it's also a great starting point for coming up with your own version. I used broccoli because I couldn't afford asparagus this week(also last time I tried an asparagus recipe from this site it was an expensive disappointment), chicken broth, and "wild rice" because I couldn't find the jasmine. I also used a little less rice and a little more spaghetti, and DOUBLED the cashews. I can't wait to experiment with different kinds of veggies and pastas. I would not suggest varying the nuts, though as there is really no substitute for cashews.

 

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Nutrition

  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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