Asparagus Cashew Rice Pilaf

    50 min

    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 main.

    596 people made this

    Serves: 8 

    • 60g butter
    • 50g uncooked spaghetti, broken
    • 4 tablespoons minced onion
    • 1 clove garlic, minced
    • 250g uncooked jasmine rice
    • 500ml vegetable stock
    • salt and pepper to taste
    • 250g fresh asparagus, trimmed and cut into 2 inch pieces
    • 75g cashew halves

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    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 stock. Season mixture with salt and pepper. Bring the mixture to the 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 the boil, and cook until tender but firm.
    4. Mix asparagus and cashew halves into the rice mixture, and serve warm.

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    Reviews in English (460)


    A really nice recipe: thanks for sharing. Easy to cook and delicious to eat. I did add some extra veggies (mushrooms and sweetcorn) and used chicken stock cube. Yum! Will definitely be making this again  -  18 Apr 2012


    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).  -  23 Feb 2006  (Review from Allrecipes US | Canada)


    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 the cashews - it's very good either way. Obviously, this recipe is a keeper for me! FIRST REVIEW JUNE 03: This Pilaf recipe offers a nice presentation and has great taste and texture. I substituted the vegetable broth with chicken and would do that again. Instead of boiling asparagus I broiled it in the oven, and would also toast the cashews next time as another reviewer suggested. I also enjoyed the browned spaghetti in this dish. Excellent recipe, Sandy T., thanks!  -  10 Mar 2003  (Review from Allrecipes US | Canada)