Reviewed: May 11, 2006

This is a superb recipe - I followed it to the "t" and was amazed at how the ingredients complimented each other - the best flavor of all the items were really brought out. I made this as a side dish with marinated, grilled walleye - it was a great combination.

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julielynn

Cooking Level: Expert

Living In: Girard, Pennsylvania, USA

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Reviewed: Apr. 26, 2006

This was my first time making rice pilaf and it was pretty simple. I used almond slivers instead of cashews, but only because I had them on hand. I'll definitely be making this again in the future - but I will probably make the rice in the rice cooker instead of on the stove.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Apr. 25, 2006

Really great recipe. I accidently doubled the butter, but it was still excellent. I used whole wheat spaghetti to add a little more color and for the extra nutrients. My husband had seconds - which is very rare. It also reheats well the next day.

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 21, 2006

This rice dish is AWESOME!!! I could eat it every day. Not enought good things to say about it. Thanks for the recipe.

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jencooks4fun

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Lafayette, Minnesota, USA

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Reviewed: Apr. 15, 2006

This was really good. Not gourmet, but yummy

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Apr. 11, 2006

It was really very good, however, the previous reviewers were right about too much butter. I will cut down by a table spoon or two next time. I didn't have jasmine rice, so I just used a box of Uncle Ben's Chicken and Wild Rice.... and threw in the seasoning packet too. It turned out great. I used about 4 oz of pasta, and also sauteed my asparagus in a little olive oil and balsamic vinegar.

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WINK7619

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Reviewed: Mar. 24, 2006

This can be great with some minor adjustments. I used shallots instead of onions, because I had them. I also roasted the asparagus (you can do ahead) and toasted the cashews. With these changes, five stars.

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JACKLYNJILL

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Mar. 14, 2006

I was looking for a good rice side dish to serve for company. Glad I tried it first. Bland. And the ingredients and reviews suggested it would be great. I followed the recipe exactly. Would not make again.

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CUPSPINNER

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Reviewed: Mar. 13, 2006

This was very good and easy to make. I will probably cut back on the butter next time for a healthier dish. I have also made this with slivered almonds, which I think I prefer.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Feb. 28, 2006

This is very good. I used brown rice, which required more water to be added, and turned out stickier than I think the jasmine would have. Next time I'll stick to the recipe. As others did, I roasted the asparagus for about 5 mins in the toaster oven, and did the same with the cashews. I also cut the butter down to 2 tbsp. I used homemade veg broth, which I do for everything. Very easy to make -- just keep all the ends of veggies that you have in a bag in the freezer (carrot ends, broccoli stalks, onion bits, etc). When you have enough to fill a pot, cover them with water and boil until the veggies have basically nothing left! Drain and keep the "broth." You can compost or throw out the soggy veggies, and then freeze the broth for when you need it. Great way to recycle old bits of veggies, and couldn't be healthier or more natural!

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 23, 2006

I'd actually give this 4 stars as the recipe appears, but it's going to be so easy to fix that I wanted to give it 5 stars in theory.... To me, this recipe was awfully greasy, but the flavor was so good and the recipe so unique that, with the butter halved, I think it will be absolutely exceptional. Per other reviews, I broiled the asparagus (cut and placed on foil-lined, greased cookie sheet, sprinkled with salt/pepper/garlic, and broiled for 3-4 minutes) and toasted 3/4 cup cashews (reused the foil lined sheet and broiled for 1 minute). Be warned that the spaghetti browns really quickly in the butter, so next time I might brown the rice first and then add in the spaghetti to brown. Finally, I did not have nearly enough liquid to cook all that rice -- I ended up adding almost 3/4 cup of water towards the end, but it still turned out beautifully. Again, next time I will reduce the butter to 2T (and I like things buttery, but this left a lot of greasy residue on the plate, which for me means it's too much).

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SARAHWILKERSON

Cooking Level: Expert

Home Town: Roscoe, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 15, 2006

Really very good and easy to make. I broke my spaghetti into about 5 which seemed to be right. I also didn't have any vege stock so used chicken instead. I also added chopped spinach for the last few minutes of cooking for extra vitamins. Be aware that the serving size has been calculated small if you are a big eater or are serving this as more of a main than a side.

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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Feb. 9, 2006

This was absolutely fantastic. The second time I made this I used less butter since it's somewhat greasy.

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Susannah H.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Torrance, California, USA

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Reviewed: Feb. 9, 2006

Tasty! My husband raved about it. I didn't have vegetable broth so I used chicken broth instead and it tasted great.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2006

This was very flavorful! I did increase the garlic a bit and I sauted the asparagus in olive oil instead of boiling. I wasn't sure how much to break the pasta so I just broke it in half. Next time I'd break it down a little further. I may try again and add mushrooms as well.

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Feb. 8, 2006

This is sooo good, I made it without the cashews and added a bay leaf to it while it simmered. It was delicious and makes the whole house smell good. I have also made it plain with out the asaragus and it is still good.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 25, 2006

Awesome recipie, dont change a thing. It yields more than you think so dont double it even if you have 5 people!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 22, 2006

I use orzo instead of the spaghetti, and saute the asparagas in a little olive oil and garlic. I have to double this recipe, because my three boys inhale it!

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PATTY659

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 16, 2006

This is so dilicious- Ive been telling all my family and friends about it and they love it too. Made without asparagus and it was still great. Cant wait to make it again. It does absorbe the liquid very quickly so it helps to use a smaller pan so the rice can cook.

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