Asparagus Cashew Rice Pilaf

Asparagus Cashew Rice Pilaf

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"This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree."
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50 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
  2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
  3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
  4. Mix asparagus and cashew halves into the rice mixture, and serve warm.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 605 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

Delicious,though a little bland until I added 1/6 cup of thyme and I served it with tilapia.

Most helpful
Most positive
Least positive

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 wa...

UPDATE 9-26-07: I've made this a hundred times (at least!) since my original review - I think I could make this blindfolded! Now I only put in Asparagus if I have leftovers, and I rarely add th...

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, s...

Lovely recipe but WAY too much butter. I usually make this recipe camping, which is a rather unconventional side dish for under the stars but so easy. In place of the vegetable broth, I use ho...

I would have rated this a five, but I surveyed my dinner table after the meal and it was a four concensus. I loved it. To make the measurements easier than they are in the recipe, I used one ...

This recipe has to be the exact duplicate of Rice A Roni. The only difference were the cashews and the asparagus which added a nice twist to this recipe. It was excellent but since it was exac...

This pilaf is incredible, although it can do without so much butter... 2 Tablespoons would be adequate. The mixture of these ingredients is to die for.

This recipe is excellent as is, but it's also a great starting point for coming up with your own version. I used broccoli because I couldn't afford asparagus this week(also last time I tried an...

Delicious!! And so simple to make! I added zucchini to it because the asparagus where I shop was really expensive, and I couldn't afford two punds. The one problem, though, was that I don't th...

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