Rating: 4.5 stars 4.5
650 Ratings
  • 5 star values: 431
  • 4 star values: 168
  • 3 star values: 34
  • 2 star values: 12
  • 1 star values: 5

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.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

  • Mix asparagus and cashew halves into the rice mixture, and serve warm.

Nutrition Facts

249 calories; protein 5.3g; carbohydrates 35.1g; fat 10g; cholesterol 15.3mg; sodium 172.8mg. Full Nutrition
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