Reviewed: Oct. 29, 2008

I make this dish ALL the time! I have yet to feed it to someone who doesn't love it :) I use an entire medium onion (diced), only one tablespoon of butter, and 4 cloves of garlic. It tastes fantastic!!!

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Krishan

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

This recipe has never let me down! A big hit in our family, even for those who don't like Asparagus.

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HirschiFam

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

Easy and delicious!

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sharrison76

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Reviewed: Oct. 14, 2008

This is DELICIOUS!!!! I made some substitutes: instead of butter I used olive oil (just enough to coat the saucepan); instead of asparagus I used sweet baby broccoli; and I used spinach spaghetti instead of regular. I too toasted the cashews like the other reviewers suggested and this dish came out awesome.

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SFB

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 10, 2008

I have made this recipe tons of times now. It's easily one of my favorites plus I can feed it to vegetarians. The only thing I would recommend is cutting back a bit on the butter. Don't get me wrong - mmmm butter! but it was too much of a good thing for me.

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RowanBeef

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Oct. 10, 2008

This was really yummy and I will try making it again. Definately double the asparagus as there is a lot of rice. My pilaf soaked up the liquid really quickly and I had to add extra water which compromised the taste a little - next time I would use more liquid to start with. I will definately try this again, it was my first ever pilaf and I'm sure I can do it better next time.

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Ellen

Cooking Level: Beginning

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Reviewed: Oct. 9, 2008

This is a great recipe. One of my family's favorite rice dishes! Agree, lessen the butter and season as you wish.

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kimh

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Reviewed: Oct. 8, 2008

This was amazing. Even my 4 year old son couldn't get enough. I did however broil the asparagus with a little garlic salt and pepper over buttered flavor pam, and then broiled cashews I chopped on the same pan once the asparagus was completed. Followed all other directions entirely. This was amazing, the combination sounds a bit strange, but together it was a perfect combination.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Sep. 23, 2008

We loved this, especially the noodles in with the rice. As others have done, we substituted broccoli, celery, and zucchini for the asparagus since that's what we had on hand. I think I will add a bit of sherry next time and/or perhaps some rosemary. We'll definitely make this again. This meets what I consider to be all the most important criteria: nutritious, attractive, relatively easy, and delicious.

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AWORKINPROGRESS

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Reviewed: Sep. 14, 2008

Great rice pilaf recipe. Used peas and slivered almonds instead , that's just what I had on hand. Needed to use about 1/3 c more liquid and also halved the butter. Thanks for a great recipe.

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Stacey S

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Reviewed: Sep. 12, 2008

This was very good.I only used 2 Tbls.of butter, which was plenty, & 1/4c. orzo instead of spaghetti since I didn't have any. Didn't have asparagus either so subbed broccoli which I stir-fried with a little oil, adding crushed cashews at the end. I used chicken broth instead of vegetable.Followed the cooking instructions as written & added parsley to finish. Very good,similar to rice a roni.

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Nanc

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Reviewed: Aug. 15, 2008

This was absolutely delicious! I left out the minced onion and added crumbled feta cheese. Paired very nicely with some blackened salmon and a few fresh tomatoes. There was plenty leftover, and it tasted just as great reheated.

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Christina

Cooking Level: Intermediate

Home Town: Saint Marys, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 28, 2008

This was phenomenal! I sub'd Campbells canned Onion Soup instead of veg broth, and was amazed at how good and quick this was to prepare! I microwaved the asparagus for 2 min., chopped it up and threw it in. Looking back, I should have toasted the cashews. Excellent reheated too!

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Jul. 23, 2008

I make this ALL the time. I'm so glad I found this recipe! It's an easy one-pot meal, but I usually steam my asparagus separately. I have also traded the cashews for pine nuts or almonds, tried different broths for the rice, and added random herbs. Great recipe to vary up, and great as-is.

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KATYBEANS

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

amazing! did everything exactly except used wheat spaghetti and brown rice. yummm.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 3, 2008

Great recipe...I made it with zucchini instead of asparagus and it was delicious!!

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SHECOOKS2

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 27, 2008

I thought this was really good-ate all the leftovers... I followed the instuctions exactly and had no problems with threcipe. I follow a primarily vegetarian diet and I think with a soup or salad it would be substantial enough for a vegetarian entree.

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3434jennyp

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

This is quite good. I have made it several times for my family.

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DOUCANOE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Harris, Minnesota, USA

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Reviewed: Jun. 24, 2008

Recipe base was great! I thought it lacked some flavor so I used the Garlic Asparagus recipe from this site to spice things up a bit. Used Basmati rice and whole wheat angel hair. Everyone loved it!

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