Reviewed: Jun. 9, 2008

Having read all the raving reviews, I was quite disappointed by the blandness and dryness of this dish. It's ok for a side (although not worth the time nor the money) but certainly not as a vegetarian entree.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

Very good. I wouldn't change a thing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carol

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

Totally 5 stars! Some people had problems with the liquid evaporating, and that is because the directions do not say to REDUCE TO SIMMER after covering the rice. Do take care to do that. I used peas instead of asparagus, and only 2 TBSP butter. So good. This reheats well and will definately be a regular at the dinner table. For leftovers, don't add all the nuts at once as they will not stay crunchy- Add a sprinkle each time you reheat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

korn_chik

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

Good flavor, not so good texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AKATWILIGHT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

I made this recipe for 12 and didn't alter the INGREDIENTS. My son referred to this as "the bomb". Since I have given this to many friend who have reacted the same. This is a perfect compliment for shish kabob. Thank you for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JD

Cooking Level: Expert

Home Town: Pinconning, Michigan, USA

Living In: South Lyon, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

I made 4 servings, but it seemed it didn't call for enough veggie broth. I tasted the mixture once the intial broth amount was absorbed, i still had hard rice and the spaghetti. I added more broth (eyeball it), mix really good make sure the spaghetti is submerged (next time i will break into smaller pieces) and reboil it and simmer a little longer. Adding the addl broth took away the onion and garlic flavor. Next time I will add more onion and garlic. Also, since ours came out a little bland we put some soy sauce on it. I think next time instead of using table salt i will try using soy sauce. Also didn't have any cashews so i used a pack of honey roasted peanuts, just as good. Its a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BasiaBoop

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Homer Glen, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2008

This is really good. I gave it four stars just because I felt it was a bit bland on it's own. I followed someone else's suggestion to add feta - and it was amazing! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2008

Very yummy sidedish

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2008

This is an incredible dish. I roasted the asparagus as suggested & used lightly salted cashews. My vegatarian guest and meat loving husband ate every last bit. This recipe will definitely be a regular in my menu planning. It's a MUST try!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bjdare

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Palm Coast, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2008

We loved this wonderful side dish. The only thing I did different was substituted almonds for the cashews. I will be making it often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bubby

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

Perfect side dish. Made for my friend who is lactose intolerant, so I omitted the butter and sub'd olive oil- Also, when I added the veg broth, I ended up using 2 cans, I added the 1 1/4 C the recipe called for, but that was absorbed quickly, so as I stirred the boiling mixture, I added bit by bit more broth. This was fantastic! Also, roasted my asparagus and toasted my cashews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom2Be!

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

This was very good. Next time I'll toast the cashews first, as recommended by other reviewers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2008

AMAZING! I love simple yet delicious recipes like this. I did reduce the butter to 2 Tbs, and used slivered almonds instead of cashews. Also, I roasted the asparagus instead of blanching. I think they have more flavor this way. I added the almonds to the pan with the rice so they'd get a bit toasty. Since I made so many changes, I gave this 4 stars.. But I will definitely be making this often. THANKS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2008

This one sounded a little weird - spagetti and rice together? But I was looking for a way to use up extra asparagus and all ingredients were on hand. Wow! The whole family LOVED it! I added extra cashews and didn't have jasmine rice so I used regular but otherwise made it exact.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2008

Excellent! My only changes were to use chicken stock and I sauted the cashews with the onions and garlic and left out the spaghetti. It was quick and very good. Definately make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chopperqueen

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Whitby, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

This was really good. I did use a little bit more vegetable broth (it wasn't enough). It was sooooo good after adding the asparagus. I wasn't a big fan of the cashews when I first put it in, but it tasted really good a day later when the nutty taste of the cashew wasn't overpowering.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tut078620

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

This recipe is a great base to work from, as well as being good in itself. That's why it gets five stars from me. I stir-fry my asparagus (or other vegetables) in a little bit of butter with the cashews rather than boiling. My boyfriend and I love this with leeks and mushrooms instead of asparagus. Slice the leeks about 1/4 inch thick or thinner, and thinly slice the mushrooms. Stir fry, then add to the rice once it has cooked. Yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MSFLISS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

I did it as-is and it was excellent. I wouldn't change anything.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cook123

Cooking Level: Intermediate

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

This turned out pretty well, but could have used a bit more seasoning. I used my vegan butter and only 2 tbsp. I also added 1/4 cup of extra cashews (I love cashews!). It was pretty good, but I might add different spices next time I make it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BetsyCrocker

Cooking Level: Expert

Home Town: Broadview Heights, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2007

Wonderful. I subbed peas for asparagus. Much cheaper. Don't forget to break the spaghetti into small pieces otherwise you can't stir them around in the butter. Also, reduce the heat after you put the lid on, otherwise there's not enough liquid.

Was this review helpful? [ YES ]
2 users found this review helpful