Asparagus Cashew Rice Pilaf

Total Time
Prep 25 mins
Cook 25 mins

I found this recipe at and have made it a few times. It is a very elegant dish in presentation and combines two side dishes into one. Give it a try.

Ingredients Nutrition


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

I've made this dozens of times (love it) and even served it to a large group, it was a hit! Sometimes you need to add some more broth, so keep an eye on it. I prefer to cook my onions a little longer than 2 minutes, so I cook them until they're soft, then add the garlic to cook for an additional 1 minute.

HEATHER H. April 28, 2010

Great side dish, I did not have any fresh asparagus but did have some frozen, it worked out well....I used chicken broth instead of vegetable broth...will make again for sure.

CIndytc February 28, 2008

My family really enjoyed this as a side dish for dinner. The jasmine rice complemented the recipe very well. Will definitely be making this again. Thanks! UPDATE: 10/24/07---made this dish several times now and want to say again how delicious it is. It makes a nice presentation and gives you a vegetable and starch all in one. I'm probably using 12-16oz. of asparagus. Now one of our favorite side dishes!

PugGrannie October 25, 2007