Cashew Rice Pilaf with Asparagus

Pilaf with Asparagas

My market had big bunches of asparagus today–beautiful, tender green stalks.

Can it be Spring?

My recipe was adapted from a recipe that appeared on the All Recipes site. The link to the original recipe appears at the end of this post.

Recipe: Cashew Rice Pilaf with Asparagus

1/4 C. butter
2 oz. uncooked spaghetti (broken)
1/4 C. minced onion
1/2 t. minced garlic
1 1/4 C. uncooked jasmine rice
2 1/4 C. vegetable broth
salt and pepper to taste
1/4 to 1/2  pound fresh asparagus (trimmed and cut into 2 inch pieces)
1/2 C. cashew halves

Directions:

Melt butter in a pan. Saute broken spaghetti in the pan until the spaghetti is a light brown. Be careful, the spaghetti can brown pretty quickly.  Add the minced onion and garlic to the pan with the butter and broken spaghetti and saute for 2 minutes until the onion and garlic are soft. Add the jasmine rice to pan, stir to mix and saute for about 5 minutes until the rice is a light brown. Add vegetable broth. Bring the mixture to a boil, lower heat and cover pan. Cook for about 20 minutes until rice is tender and has absorbed the broth.

Trim asparagus and cut into 2 inch pieces. Put asparagus in a pan with water to cover and cook until the asparagus is al dente but not mushy.

Mix cashews into rice/spaghetti mixture and garnish with asparagus.

Here is the link to the original recipe from the All Recipes site:

Asparagus and Cashew Rice Pilaf



2 thoughts on “Cashew Rice Pilaf with Asparagus”

  • Hi Maria: It is good to hear from you again. About using vinegar with fresh vegetables, I don't see why not. One often uses an oil and vinegar dressing on a salad of fresh vegetables after all. I think I would use a mild vinegar and use it sparingly in most cases. For a while now, I've been using white balsamic in salad dressings. Alternatively, you could use lemon juice. A lot of recipes call for a squirt of fresh lemon juice at the end of preparation to bring out the fresh flavors in a dish. I know, too, that some Asian cooks use unseasoned rice vinegar in salads. For example, I make a simple coleslaw salad for Vietnamese sandwiches using rice vinegar, sugar to taste, sliced jalapenos and salt and pepper. The apple vendor at the Long Beach Farmer's Market (on Sundays at Marina Pacifica) sells a nice apple cider vinegar, too. Its flavor is a little more bold than the balsamic but is very good. The vendor is Ha's Farms and he is located toward the Second Street side of the market. Let me know what you cook. I'm always looking for new recipes.
  • This sounds great! I'm going to make this with the asparagus and the green garlic I got in my Farm Fresh box which I'm really excited about. Lorraine, do you have any advice about using vinegar with fresh veggies?

Leave a Reply

Your email address will not be published.