The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2005
Quick, easy and delicious; even better with chicken broth. Steam rather than boil asparagus. When cooking just a few servings, increase the broth to prevent the pilaff from drying out before it is cooked.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 15, 2005
We loved this! Especially my daughter (who is not usually too keen on asparagus)...she told me that she couldn't wait to have the leftovers for lunch the next day! The only change I made was to use basmati rice instead of jasmine (because that's what I had on hand). Great recipe!
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Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 14, 2005
I thought this was pretty good. I steamed the asparagus and that worked very well. I was expecting great things from the reviews, and it wasn't THAT great to me.
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 8, 2005
Speechless!!! This was sooooo good! I wouldn't change a thing :)
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Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 6, 2005
Tastes nice, I added some ham to make it a one dish meal. However, the spaghetti does not seem to be necessary (don't see what role it plays in terms of either flavor or texture).
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Cooking Level: Expert

Home Town: Centreville, Virginia, USA
Living In: Hong Kong, Hong Kong Island, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 30, 2005
This was sooooo good! I cooked the rice mixture for 15 min. covered. It was just the right consistency. I used chicken stock instead of veg. Just a personal preference. We added some leftover grilled chicken on top. Very light and flavorful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 30, 2005
making this recipe was time consuming but pretty cool since it was the first time i ever pan fried pasta & rice. the only thing i'd change would be to increase the amount of asparagus. thanks sandy!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 29, 2005
This recipe is excellent! It has a wonderful flavor. I decided to use brown rice instead of jasmine. I adjusted the cooking time but found that there wasn't enough liquid to fully cook the brown rice. Next time I will use brown minute rice. Even with partially cooked rice this was awesome, so I know it will be even better next time. With every bite my husband and I said "mmmm..." It really is delicious! One thing to note: the recipe calls for 2 1/4 cups of broth. Most cans of broth are 2 cups - I just added a litte water to make it 2 1/4 c. so I wouldn't waste another can of broth. I also steamed the aspargus in my vegetable steamer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 29, 2005
This recipe is absolutely delicious! I didn't have vegetable broth, so I used chicken broth instead. It's so easy to prepare, I'll be making this recipe many more times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 28, 2005
This was very good, I didn't add asparagus or Cashews(didn't have asparagus and my husband doesn't like nuts in his rice)and it was still delicious...thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 28, 2005
I made this tonight to complement lemon rosemary chicken. It was delicious! Like others, I made substitutions for the ingredients I had on hand: regular long grain rice, and bullion for the broth. I only used 1 Tb of butter in a non-stick pan, added more garlic and more asparagus, which I cooked with sliced lemon. It came out delicious! We're cubing the remaining lemon chicken to add to this dish for lunch tomorrow!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 27, 2005
This was fantastic. I made it for my family on Easter and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 22, 2005
The whole family loves this - will even eat asparagus if it is in this dish. Very good!! Don't leave out the cashews!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 10, 2005
My whole family loved this! I made it last week and they asked for it again this week. While it was cooking one daughter said she couldn't wait to eat since we were having this rice again. I forgot to add the cashews and it was still fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 7, 2005
Yum Yum Yum! I cused chicken broth and reduced fat butter. I used regular white rice because I didn't have jasmine. When I was making it I thought "i should have just bouth rice a roni" boy, was I wrong. Ten times better than anything boxed. I served this with Cajun Barbecubed chicken from this site and a side of corn. We cubed the leftover chickne threw that and the corn into this rice dish and had wonderful leftovers.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 2, 2005
I cooked the rice in chicken broth. My whole family loved it...even a 3 year old and a 1 year old. I am putting this one on my grocery list today to make again soon.
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Cooking Level: Intermediate

Home Town: Westphalia, Michigan, USA
Living In: Jenison, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 28, 2005
I made this recipe for 6 guests and it was devoured with gusto!These people are not big eaters but everyone took a second portion. I added 1/2 c. shredded carrot and 3/4 c. diced fresh mushroom and it was great. Thank you Sandy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 6, 2005
I made it with chicken broth and my 3 year old loved it. Thanks Sandy.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 15, 2005
This is a great dish. Recipe works well; I added 1/4 C chopped mushrooms and it was great. May add carrots next time, too - will definitely make again! Husband wanted a little soy sauce in it, but I thought it was good as is. Pretty buttery. Next time, I'll healthy it up a bit and reduce butter. Could add a tad white wine when sauteeing, too. YUM!
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Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 7, 2005
I made this dish as a vegetarian entree and served it with a salad for a light dinner. I was out of Jasmine rice, so I substituted another long grain rice. I also used half the amount of butter and instead used a combination of olive and coconut oil. The spaghetti I used was whole grain. I also stirred in a little shredded coconut before serving...this helped make up for the lack of fragrant jasmine rice. And we amped up the garlic and asparagus a little bit, along with a spot of cajun spice. This dish had a great flavor and texture appeal. It seems like wild rice would have been a fine substitute for the spaghetti. We'll be making this again sometime, probably as a side dish.
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