The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 18, 2012
Good but lacking something
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Cooking Level: Expert

Home Town: Monroe, Washington, USA
Living In: Quincy, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Apr. 23, 2012
Wow...AWESOME. The only exceptions to the recipe were barley for rice and vegetarian chk'n paste for the stock. I discovered that the only thing better than this recipe itself is spritzing a little lemon juice on the pilaf upon serving, and that chilled leftover sweet grilled vegetable kabobs make a complimentary side for an easy full vegetarian dinner. This will be a summer staple, thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 22, 2012
OMG! My whole family couldn't keep from complimenting this dish! I followed the suggestion of others and reduced the butter to about 2 TBL, didn't have jasmine rice so used regular white rice, used salt free garlic & italian seasoning since didn't have garlic and chicken broth (from bouillon) instead of vegetable broth because didn't have any. The fresh boiled asparagus pieces and cashews made this recipe fabulous! Used half cup of chopped onion but omitted the extra salt - still came out fabulous! Family of 5 enjoyed and 2 family members took 2nds - so yeah, could have been made for "8" but hubby said double recipe for leftovers would be appreciated in the future!!
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Cooking Level: Expert

Home Town: Wellsville, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 11, 2012
I love the green coloring from the asparagus and the crunch from the cashews. Served with Rosemary Ranch Chicken Kabobs and grilled mixed veggies.
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Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 6, 2012
Less butter, used chicken broth and unfortunately I didn't have as much asparagus as I should have but it was just as enjoyable!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 2, 2012
Wow! K. Get the rice cooked. They say to do it together, but my experience is that those things never turn out for me, so cook the rice separate and then in a large skillet... saute the onion, then add the asparagus. [For those of you not familiar with asparagus, you need to cook it in sections; cut the washed bunch of them from the bottom up, and add the bottoms first. Wait a few minutes, then add the middles, then add the tops. the tops cook faster, so you don't want them to burn.] once the tops are in, add the vermicelli and cashews with a little more garlic and butter. The tops can cook along with the vermicelli noodles and everything is done together. When the vermicelli and cashews are golden, add some diced cooked chicken and a few spoons of hot water to it, then simmer until the water is minimal to bloat the noodles. Toss with the cooked rice and enjoy! Lots of garlic is encouraged.
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Photo by Jessica LaCario

Cooking Level: Intermediate

Home Town: Zephyrhills, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Mar. 25, 2012
If I could give this more stars, I would! I used orzo instead of the broken spaghetti, chicken broth instead of veg. and roasted the asparagus in the oven w/ evoo, salt, pepper and garlic powder. Great flavor and a definite keeper~YUM! Thanks for sharing. :)
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 15, 2012
Great recipe!! I make this often and everyone loves it. I make exactly according to the recipe except that I steam the asparagus and sometimes I use less butter than called for when I'm trying to cut calories.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 14, 2012
Was not my favorite and you have to be really careful when cooking the spagetti and onions. I burnt them. I am sure if i had not burned them it would have been better but overall not a favorite.
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Home Town: Leeds, Alabama, USA
Living In: Lincoln, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 10, 2012
I started off by following the recipe pretty much exactly. The only change was that I cut down on the butter, like others had suggested. When the pilaf was ready to have the veggies added (I added broiled green pepper, zucchini, and fresh mushrooms) and roasted cashews, the taste was extremely bland. I then began to up the garlic, salt, and pepper just to get 'some' amount of flavor. Took a long time to make it palatable, and for what should really be a side dish, it was a bit too much work. When it was served, I was told that it wasn't horrible, but never to make it again.
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Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA
Living In: Chandler, Arizona, USA

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