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.
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).
Read MoreDelicious,though a little bland until I added 1/6 cup of thyme and I served it with tilapia.
Read MoreI'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).
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!
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, substituted orzo instead of the spaghetti. And, I highly recommend that you french-slice the raw asparagus then saute in garlic, pinch of salt and olive oil/butter blend. The asparagus stays green and slightly firm. Better texture than steamed. Everyone really liked this dish. I will definitely make this again.
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 home made chicken stock from a recipe on this site, "Chicken Stock in a Slow Cooker" which allows you to control the sodium content and is fabulous. Freeze the chicken stock and take with you in your ice chest which acts as a freezing component/ ice. Cooked the asparagus on the grill until al dente, which retained the beautiful green color and toasted the cashews before leaving home. Yes, I know it's very similar to the Rice a Roni recipe which would probably be much easier to pack camping, but this recipe tastes SO much better. Little extra work than the boxed variety, but so worth it!
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 bunch asparagus (roasted in the oven while the rice soaked up the broth), 1 cup cashews (roasted alongside the asparagus at 300), 2 garlic cloves. I wasn't sure what 2 oz of spaghetti would be, so I bought it in bulk at a health food store and I actually used 4 oz. Everything else I kept the same. It was a perfect balance. I recommend th is to all vegetarians. It will probably be a five to you while your meat eating friends will probably rate it a four!
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 exactly the same as Rice A Roni, for ease, I will probably just make the boxed Rice A Roni and add the cashews and asparagus.
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 asparagus recipe from this site it was an expensive disappointment), chicken broth, and "wild rice" because I couldn't find the jasmine. I also used a little less rice and a little more spaghetti, and DOUBLED the cashews. I can't wait to experiment with different kinds of veggies and pastas. I would not suggest varying the nuts, though as there is really no substitute for cashews.
I've been using this recipe for a few months and I like it more every time I make it. I use at least double the amount of asparagus, and increase the amount of cashews. I've taken it to picnics and potlucks, as it is just as good at room temperature as it is hot off the stove. Our family loves this recipe!
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 think it could ever feed 8 with this serving size - unless as a very small portioned side dish.
Very good and easy. I increased the onion to 1/2 cup, using green onions for the additional 1/4 cup. I also increased the garlic to 1 teaspoon.
This is very good. I used brown rice, which required more water to be added, and turned out stickier than I think the jasmine would have. Next time I'll stick to the recipe. As others did, I roasted the asparagus for about 5 mins in the toaster oven, and did the same with the cashews. I also cut the butter down to 2 tbsp. I used homemade veg broth, which I do for everything. Very easy to make -- just keep all the ends of veggies that you have in a bag in the freezer (carrot ends, broccoli stalks, onion bits, etc). When you have enough to fill a pot, cover them with water and boil until the veggies have basically nothing left! Drain and keep the "broth." You can compost or throw out the soggy veggies, and then freeze the broth for when you need it. Great way to recycle old bits of veggies, and couldn't be healthier or more natural!
Great recipe! Unfortunately I did not have any cashew but I had almonds. Will make again but next time I will definantly use cashews
Excellent! I took out the first whole step with the noodles and butter and instead sauteed the onions and garlic in olive oil. So good!!! I would definitely make it again! :)
Delicious,though a little bland until I added 1/6 cup of thyme and I served it with tilapia.
I made this for company, and was told I "hit it out of the park!" I made it exactly as directed. Even after a year, this is the recipe that people request I bring to parties what I cook for company. It's so reliable and delicious!
This recipe was very bland and a waste of good asparagus. We served it with baked dijon salmon, which was very good.
Well as usual I go through the wonderful recipes on this site and email them to my teen to see if it sounds good (this is working well so far!)She didn't think she'd like the Jasmine rice and suggested we try it with just noodles. Ok easy enough but now its actually a whole different recipe! I did everything according to the recipe but with just noodles. My daughter and husband absolutely loved it and their only complaint was that there wasn't enough. This was because I eliminated the rice and wasn't sure how much noodle to use so I only used 1/2 a box of linquine snapped in thirds. Next time I'll use a whole box. So the cashews really didn't seem appropriate so no cashews, but fresh grated parmesan on top! So delicious! Also its much easier to brown the onion and garlic in butter before adding noodles. This is an easy recipe. I love this website!
A very tasty rice dish, Sandy! I used chicken broth with 1T Wylers chicken bouillon granules in place of the vegetable stock. I felt that this added more flavor. I used vermicelli rather than spaghetti, and cut the butter in half. This dish resembled a famous boxed rice/vermicelli, but without the added salt.The asparagus was good with the cashews and rice, but next time I think I'll try slivered almonds and green peas.My family really loved this rice! Thanks Sandy.
This was an EXCELLENT side dish! I am always in search of good side dishes to go with flavorful fish and chicken main dishes, and this is going to be a regular for me. JRW does not like asparagus, so I sauteed them in olive oil and garlic separately and ate them with my rice pilaf, while JRW ate his without. We paired it with grilled teriyaki tuna. Also, I had to use lightly salted cashews (the kind you snack on) rather than baking nuts, and it was just fine this way. Other changes: chicken broth rather than vegetable, orzo rather than spaghetti, halved the butter, and doubled the garlic. Great, great, great!
I made this for company to go with Barbeque Shrimp and it was in wonderful. All my guests raved about it. I used Chicken Broth in place of the veggie broth and I thought it added additional flavor. I also followed several suggestions and doubled the cashews. This is a keeper.
This recipe is incredible. we are very impressed with its gourmet quality. We served it with grilled salmon. My mother won't eat veges and she loved this. The kids thought it was great!! I will make it again and again.
Easy and pretty on the plate. I love recipes like this, they're so classy paired up with a nice steak. I made a beef tenderloin with it and it was worthy of a 4 star restaurant. Very good!!
I was looking for a rice recipe to go well with chicken bbq. This recipe was the perfect choice for it and easy to make. My kids loved this rice pilaf as well so I am going to make it more often from now.
I was slightly worried going into this recipe because, to be honest, the ingredients list looked a bit simple. In the end though, my husband and I both agreed that it was a surprisingly delicious recipe. The only think I changed was using olive oil instead of butter and adding onion powder because I was out of onions. I would definitely make this again!
This is SO GOOD!!! I was looking for a side dish for a banquet I'm preparing for 30 men and this IS IT!!
I have made this several times and everyone I have made it for loves it. The one change I made was using sliced almonds toasted instead of the cashews. Toasting the almonds gives it a wonderful nutty flavor. It has become a family favorite.
Was just looking for a way to combine my two 'slow carb'/'fast carb' side dishes. Found this because I had asparagus and rice on hand - didn't want to go to the store. This is an excellent dish. It was easy and delicious. I'll be making it often, and probably adapting the recipe with other veggies. Awesome!
I used broccoli instead of asparagus, and slivered almonds instead of cashews. MMMMMMM
Very yummy, simple and delicious! I cut back on the butter to 2 tbls and that was plenty. Also I wish I would have used the entire pound of asparagus I had on hand. Thanks for sharing!!
I substituted brown rice & multi-grain thinnest spaghetti (which I sauteed together with only 2 T butter, per another reviewer.) Bet this would be another good dish using broccoli & slivered almonds, too!KDL
I made this as a side dish for Xmas dinner and it was a big hit! Only alterations I did with the recipe was increase the cashews to 1 cup and toasted them in the oven prior to preparing the dish. Nice presentation dish for special occasions. It went great with the Lobster stuffed Beef Tenderloin! Thanks for the recipe!
This was well received at my sons baptism. We did substitute the spagetti with wild rice. Used vegetable broth (we invited vegetarians). Used only half the butter suggested. Roasted the cashews. Lastly, we put the aspargus and cashews in at the end (when ready to serve) so they stayed firm.
Fantastic taste! I roasted the cashews though, since using them raw makes them hard to digest. I had this with broccoli for the asparagus. Note: While scaling down the recipe, take care for the amount of butter you use. You will need a lot less than the recipe calls for if you scale down the recipe.
This was wonderful! I have never tasted rice as good as this. My kids (3 and 1) didn't eat much, but my husband and I ate almost the whole pot in one sitting.
This is fabulous. Next time I think I will saute some prawns to add and make it a main meal dish. My son topped it with garlic-sesame sauce which added a wonderful kick. Try this. You won't be disappointed.
This was great! The smell of this recipe filled my house so my guests were hungry when they walked in! I know it's is under the vegetarian category, but I didn't have veggie stock and used beef instead. It worked great! My kids (5 & 7) ate it up!
I made this for the second time tonight and my guests raved. This is some of the best rice I have ever tasted.
This tasted awesome. Will make many more times! I halved the amount of butter and nuts. Still had plenty of flavor.
I made it with broccoli instead of asparagus and thought any vegetable would probably be suitable. I prefer a higher pasta to rice ratio but that can easily be altered. The cashews are an essential to this dish. To cut down on sodium I used half water instead of broth. Nobody noticed!
This recipe was good! I'm going to try it with broccoli next time...
Excellent rice! I've been using this recipe for months now,since finding it last summer, and thought it high time I write a review! This recipe is extremely versatile and lends itself to many substitutions, as long as you keep the rice and liquid measures the same. I just love it! It's so easy, bursting with flavour and a much nicer addition to a meal than boring old potatoes or plain rice. Thanks Sandy!
Very nice combination of flavors, be sure to use cashews, it does make a difference!
Quick, easy, different. I make my own vegetarian broth using cracked red pepper, italian stewed tomatoes, garlic and onion. This adds zest to the flavor.
Buttery, nutty and garlic deliciousness...I really enjoyed this and my wife went for seconds.
Amazing dish. Couple tips I learned while making this dish: less butter goes unnoticed, brown the rice first the spaghetti browns really fast and the onions/garlic don't take long either, broil then asparagus a little first. This dish was so good and the flavors complimented each other so nicely!! Definitely makes a great dish to pass!
This is so tasty! Very addictive stuff. I sautéed the asparagus, and used beef broth because its what I had. I also used gluten-free brown rice spaghetti and it was perfect.
Loved it! Tossed asparagus with olive oil, salt and pepper and roasted in oven at 400 degrees for 10 minutes. Roasted cashews alongside for 2 minutes. While the asparagus and cashews roasted, I started on the rest of the dish. Probably used more than 2 oz spaghetti which was fine. Really watch it though as it browns fast. Used chicken broth instead of veg broth and more than recipe called for, probably an extra 1/2 cup. Turned out great!
I would give this a 5 but my husband said 4. This was delicious. At the suggestion of others I used about half the butter and I could have probably used less. I also broiled the asparagus and toasted the cashews. The texture and flavour of the rice was excellent. We will definitely be having it again.
I prepared this recipe for my husband and myself and we both loved it. This one is a keeper. I'm giving a copy to a couple of my friends.
Loved it! Cooked this recipe as part of our Easter feast and got rave reviews, everyone wanted seconds. After reading some of the other reviews, I decided to spice it up a bit more, so I used chicken broth and diluted a packet a Lipton Vegetable Soup in it. The result was a very tasty rice, the perfect accompaniment for my Mimosa/Rosemary Marinated Cornish Hens. The measurements were exact and the rice wasn't sticky or mushy. Definitely a KEEPER that will make repeat appearances at our dinner table. Thank you Sandy.
Good recipe. Not kid friendly to my mind since raw asparagus can be tough for little hands to cut, and hot butter/oil (I used olive oil& butter) may spatter and burn children. I used wild rice in place of the spaghetti. I'm not even trying the spaghetti version now! Major hit for dinner. Add some steamed brussels sprouts w/hollandaise sauce and pinot grigio.
We really enjoyed this, even my two year old (he had a great time breaking up the noodles). Kind of like Rice-A-Roni, but much better because you decide what's going in it. I used peas instead of asparagus (which is as expensive as steak here) and this tasted great. Choose a broth you really like, since this provides much of the flavor.
This was really delicious! I will definitely make it again. My adaptions: No butter or spaghetti. Brown rice. Tons of garlic. I love this simple, healthy, filling dish.
Loved this. Very different and everyone I've served it to likes it. I use whatever pasta I have leftover and it's fine (I've used angel hair and I forget what else). I used chicken broth instead of vegetable because I buy it in bulk. Also I roast the asparagus and cashews in the oven at 450 degrees for 5-8 minutes.
Cut in half for 2 and just a little left over - so serves 8 small portions. Pretty good but not out-of-this-world! Nice change.
This recipe was enjoyable. I thought it was very easy to make. I broiled the asparagus and the cashews. To cook the rice, I used 1 cup of veg. broth and 1 cup water. I also used half the amount of butter called for and it came out perfect. I will definitely make this again!
Great basic recipe. Everyone asks for the recipe. Even made this on an outdoor camping trip.
Love it. Have been using it for years. I do not add asparagus and cashews since it makes a big batch for two people so I freeze what is left. Quite often prepare asparagus and serve it separately.
This dish is a winner! I cut the butter in half because I like to cut the fat content whenever I can. I also used Japanese (sticky) rice because that's all we can get in Japan and despite being a little worried about how it would turn out, it was great. Will definitely make this again and experiement, as other readers have mentioned, with different pasta and veggies. Thanks for a wonderful recipe.
This recipe so good! My finicky family loved it! My 18th month old loved it as well. What can I say, we have a winner!
My husband is extremely picky and is trying to go vegetarian. Cooking is a challenge but with this recipe, I can add veggies like string beans, carrots, peas, as long as I cook them separately and then toss in to the rice and he's happy. And I found brown jasmine rice which is just as tasty. This is a very easy, vegetarian recipe that we love. Thank you!
I have made this recipe many times since finding it on Allrecipes; my boyfriend and I enjoy it very much. A delicious, simple, and satisfying one-pot meal! It remains good as leftovers too. I use only about half the recommended amount of butter and I use a vegetable boullion cube to make the broth. I use whole wheat spaghetti since that's what I normally have on hand. And I usually use more than half a cup of cashews.
This came out PERFECT! Only thing I did different was used chicken broth instead of veggie broth.
WOW - I used one piece of broken lasagna noodle & it was fantastic!!
Halved the recipe and used orzo in place of spaghetti. Also substituted canola oil for some of the butter. Very good along with a Mediterranean flounder dish.
The best rice pilaf I have ever made! I make it at least once a week, usually replacing the asparagus with frozen peas because I always have them. To make it sinful use bacon grease instead of butter! Yum!
Very good. Three members of our party thought they didn't like asparagus but changed their minds after sampling this. I don't know how the left overs were because there weren't any. I used about twice as much veg. stock as called for because the Jasmine rice kept soaking it up.
I've made this a few times and it is a great side dish. I usually use only a tbsp or so of butter and add almost 3c water. Also, the dish looks much better if you properly brown the pasta. It works well with frozen spinach too if you don't have any asparagus.
This recipe is a great base to work from, as well as being good in itself. That's why it gets five stars from me. I stir-fry my asparagus (or other vegetables) in a little bit of butter with the cashews rather than boiling. My boyfriend and I love this with leeks and mushrooms instead of asparagus. Slice the leeks about 1/4 inch thick or thinner, and thinly slice the mushrooms. Stir fry, then add to the rice once it has cooked. Yummy!
Really very good and easy to make. I broke my spaghetti into about 5 which seemed to be right. I also didn't have any vege stock so used chicken instead. I also added chopped spinach for the last few minutes of cooking for extra vitamins. Be aware that the serving size has been calculated small if you are a big eater or are serving this as more of a main than a side.
This was very good. My problem is that I did not have jasmine rice on hand and used brown rice instead which I could not get tender. I also steamed my asparagus in the micro and used peanuts instead of cashews which I sauteed in olive oil. Very tasty with chicken broth for those who are not vegetarians. I will make again but next time with the jasmine rice. Thanks for sharing!
Wow! Couldn't stop eating this, family loved it also.The only things I changed were the toasted cashews and the rice, I used raw, chopped cashews as they are easier to digest and I only had basmati rice but, the results were wonderful. Thank you.
I omitted the onion but otherwise followed this recipe exactly. I agree that it is a bit "bland" but still think it makes an impressive side dish that's a bit different. I think this would be great with some soy sauced chicken. I will make this again, maybe try with broccoli and add some teryaki. Great starter recipe!
I love this rice. I followed the recipe with one exception - I used chicken broth instead of vegetable. Everyone in my family liked this; we will make it again for sure.
We had this today for Easter Dinner. It was very good. I like the flavors together. the only issue I had is that was a little greasy and softened the cashews a little too much fo rmy tastes. I would probably cut back on the butter a little bit.
This is very yummy. I don't like asparagus though so i eat it without it.... still, very good yes and i was like nomnomnom.
Tastes nice, I added some ham to make it a one dish meal. However, the spaghetti does not seem to be necessary (don't see what role it plays in terms of either flavor or texture).
Great side dish. I used whole wheat spaghetti, riso Italian rice, and slivered almonds since that is what I had. It turned out very good. Next time I will cut the asparagus into 1 inch pieces. Thanks, Sandy!
Great recipe...I made it with zucchini instead of asparagus and it was delicious!!
This is really good. I used chicken broth instead of water, and I roasted my asparagus instead of steaming it. I also found that it needed more broth (about 1/2 cup more). I threw in about 1/2 cup of fresh grated Parmesan cheese. Delicious! A keeper :)
Really great recipe. I accidently doubled the butter, but it was still excellent. I used whole wheat spaghetti to add a little more color and for the extra nutrients. My husband had seconds - which is very rare. It also reheats well the next day.
I had lots of fresh asparagus and a bag of large cooked shelled shrimp. I split the butter and used half olive oil to saute.I increased the garlic to taste and used almost a pound of asparagus. I defroasted,drained the shrimp and added them with the asparagus at the end and warmed through with juice of a lemon, bit of lemon zest salt and lots of fresh ground pepper. Topped with the cashews...toasted,yummy!
We loved this rice dish. We used peas instead of asparagus - frozen peas thrown in with the rice 10 minutes before the rice was done. We omitted the nuts to lower the fat content.
Wow! K. Get the rice cooked. They say to do it together, but my experience is that those things never turn out for me, so cook the rice separate and then in a large skillet... saute the onion, then add the asparagus. [For those of you not familiar with asparagus, you need to cook it in sections; cut the washed bunch of them from the bottom up, and add the bottoms first. Wait a few minutes, then add the middles, then add the tops. the tops cook faster, so you don't want them to burn.] once the tops are in, add the vermicelli and cashews with a little more garlic and butter. The tops can cook along with the vermicelli noodles and everything is done together. When the vermicelli and cashews are golden, add some diced cooked chicken and a few spoons of hot water to it, then simmer until the water is minimal to bloat the noodles. Toss with the cooked rice and enjoy! Lots of garlic is encouraged.
Surprisingly good for being so simple. It could easily be veganized by using Earth Balance or some other dairy-free margarine. I will reduce the butter to 2T next time. I wish that I had gone with my instinct and added more asparagus though. Also, I think it is ABSOLUTELY NECESSARY to reduce heat to a simmer after you cover it. The instructions are a little vague there. You shouldn't have to add more broth if you reduce the heat. For me, this is great comfort food. Thanks for submitting.
I didn't have jasmine rice or vegetable broth, so used basmati rice and chicken broth. The rice cooks in about half the time. Turned out great! The cashews and asparagus really made a difference. Served it with pan fried halibut with rhubarb/peach sauce and a good Sancerre.
Loved this..used vegan butter and no chicken chicken broth...added peas and carrots..YUMMMMM . so many possibilities with this recipe.
This was very flavorful! I did increase the garlic a bit and I sauted the asparagus in olive oil instead of boiling. I wasn't sure how much to break the pasta so I just broke it in half. Next time I'd break it down a little further. I may try again and add mushrooms as well.
This turned out really good, but could have used a tad more flavor. I used chicken broth since I didn't have vegetable and I used almonds in place of the cashews. I roasted the asparagus in the oven as opposed to boiling it and toasted my almonds in a little butter. My husband who is picky about rice had 2 helpings. Glad I tried this one. Thanks Sandy
Not the most flavorful dish and high in fat, but a great side that includes asparagus.
Wow!! Really really good! i added lemon juice and shredded a little parmasan on top--both i thiink were good additons--i didn't have any broth so used water and a little beef boulion but very little-i added no salt and went a little heavy on the pepper
