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Asparagus Cashew Rice Pilaf
December 16, 2013

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!

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