Reviewed: Apr. 19, 2013

I made this for the second time tonight and my guests raved. This is some of the best rice I have ever tasted.

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Reviewer:

Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Apr. 11, 2013

Very nice combination of flavors, be sure to use cashews, it does make a difference!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Feb. 14, 2013

Cut in half for 2 and just a little left over - so serves 8 small portions. Pretty good but not out-of-this-world! Nice change.

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Reviewer:

Marsha in Jackson Hole

Living In: Jackson, Wyoming, USA

Reviewed: Feb. 14, 2013

I would give this a 5 but my husband said 4. This was delicious. At the suggestion of others I used about half the butter and I could have probably used less. I also broiled the asparagus and toasted the cashews. The texture and flavour of the rice was excellent. We will definitely be having it again.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Elmira, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Feb. 7, 2013

This recipe was very bland and a waste of good asparagus. We served it with baked dijon salmon, which was very good.

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Reviewer:

TEFARMER

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

Reviewed: Dec. 29, 2012

My husband is extremely picky and is trying to go vegetarian. Cooking is a challenge but with this recipe, I can add veggies like string beans, carrots, peas, as long as I cook them separately and then toss in to the rice and he's happy. And I found brown jasmine rice which is just as tasty. This is a very easy, vegetarian recipe that we love. Thank you!

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Reviewer:

Niki

Reviewed: Dec. 23, 2012

I substituted peas for asparagus, but did everything else according to the recipe. Even the kids love this side dish!

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Reviewer:

jking5344

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Reviewed: Jul. 24, 2012

I make this recipe all the time! Instead of spaghetti i use whichever small pasta i have on hand (orzo or ditallini, or sometimes stars). I also used kasmati rice or a medly of long grained rice and it really changes up the flavor, depending on what type you use. Ill make it without asparagus, too and it's just delicious!

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Reviewer:

mxb142

Reviewed: Jul. 15, 2012

I made this dish just before last Passover. Followed the directions to a T and it came out perfectly, and it was pretty easy to do so. I think I'm just not a huge fan of cashews.

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