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Asparagus Cashew Rice Pilaf
Reviews:
February 23, 2006

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).

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