Asparagus Cashew Rice Pilaf

Asparagus Cashew Rice Pilaf

Side Dish Rice Pilaf

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.

Servings per recipe: 8
Calories per serving: 249
Preparation time: 25m
Total cooking time: 50m


  • 1/4 cup butter
  • 2 ounces uncooked spaghetti, broken
  • 1/4 cup minced onion
  • 1/2 teaspoon minced garlic
  • 1 1/4 cups uncooked jasmine rice
  • 2 1/4 cups vegetable broth
  • salt and pepper to taste
  • 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 1/2 cup cashew halves


  • 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.

Nutrion facts:

Total Fat 10g 15%
    Saturated Fat 4.0g  
Cholesterol 15mg 5%
Sodium 173mg 7%
Potassium 131mg 4%
Total Carbohydrates 35.1g 11%
Dietary Fiber 1.8g 7%
Protein 5.3g 11%
Sugars 2g  
Vitamin A 673IU  
Vitamin C 2mg  
Calcium 21mg  
Iron 2mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 31mg  
Folate 38mcg