Cashew Pilaf with Asparagus

    50 minutes

    Pilaf is a national dish in plenty of European counties - this one hails from Armenia. It's lovely with seasonal asparagus.

    593 people made this

    Serves: 8 

    • 60g butter
    • 60g uncooked spaghetti, broken
    • 1/4 cup finely chopped onion
    • 1/2 teaspoon finely chopped garlic
    • 1 1/4 cups uncooked jasmine rice
    • 2 1/4 cups vegetable broth
    • salt and pepper to taste
    • 250g fresh asparagus, trimmed and cut into 5cm pieces
    • 1/2 cup roasted cashew halves

    Preparation: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 until tender, about 2 minutes.
    3. Stir in jasmine rice, and cook for about 5 minutes. Pour in vegetable broth. Season mixture to taste with salt and pepper. Bring the mixture to a boil, cover, and cook for 20 minutes, until rice is tender and liquid has been absorbed.
    4. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
    5. Mix asparagus and cashew halves into the rice mixture, and serve warm.

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    Reviews in English (460)


    Altered ingredient amounts. I halved the recipe for 4 servings but retained the original amount of asparagus/cshews: in other words doubled the asparagus and cashews: I have made this recipe several times this week and everyone loved it  -  15 Jul 2009


    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 USA and 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 USA and Canada)