The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 19, 2005
This is SO good!! I used Basmati rice and chicken bouillon (omitted salt). Didn't have fresh asparagus, so used frozen and added some sliced fresh mushrooms and roasted red peppers. I toasted the cashews before adding. I will play around using different vegetables. This will be a staple when I want a great rice dish. Thanks for a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 18, 2005
Delicious! Since fresh asparagus is expensive right now, I used canned asparagus. While it's not as good as fresh, it's still delicious. Just made it for a Christmas potluck, and will definitely make it again!
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Cooking Level: Expert

Home Town: La Mirada, California, USA
Living In: Chino Hills, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2005
Even with some major alterations - yum! I had pecan halves instead of cashews. I did everything else exact. I will keep this recipe in rotation!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 26, 2005
I was impressed with the flavor combo! I prefer the texture and flavor of sauteed asparagus and it's just as easy. I cooked it over medium heat with some olive oil and garlic for a few minutes and added that instead. The little bit of extra flavor helped make it as good as it was. I think I'll also chop the cashews a little and toast them the next time. The raw ones just didn't do it for me.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 23, 2005
Great side dish. I used whole wheat spaghetti, riso Italian rice, and slivered almonds since that is what I had. It turned out very good. Next time I will cut the asparagus into 1 inch pieces. Thanks, Sandy!
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Cooking Level: Beginning

Home Town: Lewisville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2005
What a tasty recipe. I fixed this for a family dinner and everyone raved! I followed the recipe but I added a handful of frozen cooked peas....yum, yum! I will make this often! Thank you for this great recipe.
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Cooking Level: Intermediate

Home Town: Lakeside, California, USA
Living In: El Cajon, California, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 8, 2005
This recipe is just TOO good! Didn't have asparagus so I threw in a handful of frozen peas toward the end. This is great with or without the cashews or vegetables. I can see that a lot of fun can be had with this one...lots of variations to play with. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 23, 2005
FANTASTICALLY DELICIOUS! I didn't even have an onion on hand and it was still delicious. Even better reheated the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 11, 2005
This is now my favorite rice side dish. It's good even without the asparagus--for you vegetable haters! I use low sodium chicken broth, and regular rice works fine if you don't have jasmine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 23, 2005
This was an awesome recipe! For lack of the correct ingredients, I used real minced onion, whole wheat spaghetti, whole wheat jasmin rice, and chicken broth. Came out terrific! Thanks for the delicious recipe!
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Cooking Level: Intermediate

Home Town: Rockville Centre, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2005
Halved the recipe and used orzo in place of spaghetti. Also substituted canola oil for some of the butter. Very good along with a Mediterranean flounder dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 11, 2005
A little bland for our tastes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 3, 2005
Absolutely wonderful. I've made this weekly since finding the recipe. Sometimes I leave out the asparagus. Peas are also good in it. The leftovers don't make it to the next day. The side dish I've been looking for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 30, 2005
This is a great recipe, nice change from just plain rice. The first time I made the recipe as is. Last night, I used plain white rice, doubled the onion, added some sesame oil,toasted sesame seeds, soy sauce, and leftover lemon chicken for a complete meal, so it's really versatile.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 12, 2005
I have made this recipe many times since finding it on Allrecipes; my boyfriend and I enjoy it very much. A delicious, simple, and satisfying one-pot meal! It remains good as leftovers too. I use only about half the recommended amount of butter and I use a vegetable boullion cube to make the broth. I use whole wheat spaghetti since that's what I normally have on hand. And I usually use more than half a cup of cashews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 11, 2005
This rice was awesome! The flavors went together very well. I used brown rice instead of Jasmine, so my cooking time was increased. I'll be adding this to my favorites. Thanks Sany!
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Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 30, 2005
This dish was amazing. I substituted it for a very familiar potato favorite dish. Surprisingly everyone loved it. I had no leftovers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 27, 2005
I was hesitant to feed this to the bf who is not fond of rice pilafs at all but he kept saying how good the rice was! No cashews in the house so I threw in some slivered almonds instead. Also I had to use a red onion and chicken broth (low sodium). The red onion turned out to be a bad idea since it turned grey after simmering so long - just a warning to any other novice cooks like me :) When I collect the correct ingredients, I will make this recipe as it was intended - many times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 27, 2005
So tasty and looked like original
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 25, 2005
Very good. Used sliced almonds as I did not have cashews, but it would have been way better with cashews, I can tell. I used chicken broth and then chicken base granules instead of salt. Also, substituted orzo instead of the spaghetti. And, I highly recommend that you french-slice the raw asparagus then saute in garlic, pinch of salt and olive oil/butter blend. The asparagus stays green and slightly firm. Better texture than steamed. Everyone really liked this dish. I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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