Reviewed: Jul. 29, 2007

I used basmati rice and not as much butter, and it came out spectacularly.

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Lissy

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Reviewed: Jul. 24, 2007

It was a hit with everyone around the table.

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Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Jul. 13, 2007

Really, really good. I served it as a main dish. I used whole wheat spagetti. I'd like to try it with brown rice.

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dssynapse

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Reviewed: Jul. 11, 2007

I have never cook Asparagus before and this one turned out tasting just like the one in the resturants. Great recipe!

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Almost a chef

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Reviewed: Jul. 3, 2007

i would have rated this 3 and half stars. there just wasn't enough flavor, but the cashews competed the taste enough to be good -- but not great. also, the liquid really should be 2 and a half cups. the noodle are interesting, but i wonder if they are necessary, since they added nothing to the flavor. this might be better with orzo rice.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 18, 2007

I make this a couple times a month, and almost always for company. Everyone loves it, from my 2-year-old to my grandpa. Definitely one of the best recipes on Allrecipes.com! You can easily substitute broccoli or green peas for the asparagus, if you want, and while jasmine rice is superior, regular rice can work in a pinch. Excellent excellent recipe.

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Sarah

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Reviewed: May 30, 2007

Instead of spaghetti, I chopped up leftover cooked angel hair pasta, and sauteed it with the asparagus, onion, and garlic. I then added long-grain white rice and the seasonings, and cooked it all in chicken broth. Delicious!

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JillSev

Living In: Houston, Texas, USA

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Reviewed: May 21, 2007

My family is in love with rice-a-roni but I am trying to go healthier, so I made this, and everyone liked it more, and it is way better for you! Great recipe!

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HEATHER1773

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Reviewed: May 11, 2007

Fantastic! Definitely a new favorite, I can't wait to try it with other veggies.

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CLAIRE3

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Reviewed: Apr. 15, 2007

Wonderful recipe!!! The only thing I changed was I used sliced almonds instead of the cashews. SUPER!!!! Thanks for sharing.....

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Zpoiled1

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Modesto, California, USA

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Reviewed: Apr. 7, 2007

Made this dish as part of the first dinner I cooked for my boyfriend and he LOVED it. (I'm a beginner cook, so that says a lot about this recipe). Changed the serving size to 4 and we almost polished it all off. Very yummy indeed. :) Modifications to the recipe: halved the butter, cooked the rice for 3 minutes (not 5 min) before adding in chicken stock, needed to add an entire can of chicken stock -- else the rice would have burned, added half a red bell pepper (sliced) about 15 minutes through the cooking process. Threw in the asparagus and cashews at the end... it looked beautiful and tasted fantastic! Next time, will double the onions and maybe substitute broccoli for asparagus (just to see how it will taste all together). Paired the dish with Broiled Tilapia Parmesan (highly recommend) and it made for a great meal. This such a tasty and fool-proof side dish, definitely a keeper.

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Yumyum ^^

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 5, 2007

This recipe is delicious! I used a little extra broth because it did cook up FAST. I only ended up cooking the "mixture" for about half of the time. Great dish to serve with a nice salad (spring mix if my favorite). I served this pilaf at my boyfriends family gathering and almost every single person there loved it and asked for the recipe! I recommend using Swanson broth as well (other broths have failed me with this recipe). Also, I found that using frozen asparagus works out better if you don't like the crunch of fresh (or the price). The last time I made this recipe, I only had frozen from Trader Joe's. I steamed it for about 8 minutes and it was perfect! (It was also only $1.99 compared to $5 and up). When it's cooking, make sure you keep stiring it so it cooks evenly and does not burn. Make sure you do add pepper to it and a little salt (although it's not necessary since the broth is loaded with sodium).

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danakscully64

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Mar. 23, 2007

Excellent! Watch it carefully, you will probably have to add at east 1 cup of extra chicken or veggie broth. I almost burned my up because the liquid was gone too fast. Make sure to break up the pasta into small bite-size pieces.

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LINDAMDOW

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Reviewed: Mar. 21, 2007

This rice was excellent! It was my first time making a pilaf and it came out great. Even my 3 picky kids ate it who usually don't even eat asparagus but the asked for seconds and thirds!! I only gave it 4 stars because I didn't follow the recipe exactly. I changed the following: 1)instead of 1/4 cup butter, I used a tablespoon of butter and a tablespoon of olive oil. 2) I fried the asparagus in garlic and a little olive oil instead of boiling it. 3) added a lot more garlic (we are garlic lovers). I have made this rice two times in the last week and have use both vegetable broth and chicken broth and both are great! This will definitely become part of our rotation as a side dish. Thanks for sharing.

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mamazilla

Cooking Level: Expert

Living In: Union City, California, USA

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Reviewed: Mar. 19, 2007

My family LOVES this recipe. Even my 3 and 5 year old love it. I often replace the asparagus with frozen broccoli, use regular rice, and use chicken broth. It's a staple at our house. Love it!!!

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AF22

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Reviewed: Mar. 6, 2007

Wow, when you have kids who can't get enough, you're on to something. Fairly simple, and very good! Thanks so much!

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prairiefire69

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 4, 2007

I thought this dish was fantastic. The rice w. spagetti seemed a bit strange but it turned out purfect. I had it as a vegetarian main dish and it doesn't serve 8 this way but great non the less.

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Kate

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Reviewed: Mar. 1, 2007

I thought this was ok. It was the first time I had jasmine rice so I may not be big on the flavor of that. I'd like to try this again with white rice. My family didnt really care for it.

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alinbo

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Reviewed: Feb. 27, 2007

This is a new favorite for our family. Very good. I use Orzo pasta rather than the spaghetti that the recipe calls for and I like it better that way (have tried the other way).

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pprinss

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 6, 2007

I'm low-carbing so I couldn't indulge, but my husband hasn't stopped eating this YET!!! I made it as a vegetarian main course and he said it's GREAT (irresistible to be exact). I found it hard to season on the back end as directed, so I'll layer the seasoning next time. I added the asparagus as the rice and pasta cooked so it would be tender. It came out perfectly and not overcooked. I also doubled the amount of cashews. I'll also finish w/butter next time and sautee initial items in EVOO. That should give it a more pilaf-like finish. Yummy and fast, that's a win-win!!!

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