Making in the Kitchen: Asparagus Cashew Rice Pilaf
Nope, those aren’t green beans. Those are pieces of asparagus. I have never had rice pilaf like this before. This side dish was made by my brother Zach to go along with his Ahi Tuna Steak dinner. This recipe was originally shared by “Sabrinatee” on allrecipes.com. You guys, this pilaf was so crunchy and flavorful — I had a bit of a problem not dishing out a third helping for myself (the pregnant excuse can only be used for so long). At some point, you’re just being gluttonous. But it was totally worth it.
Here is what you will need:
- 1/4 c. butter
- 2 oz. broken up uncooked spaghetti (Zach used whole wheat, which added to the nutty flavor, I think.)
- 1/4 c. minced onion
- 1/2 t. minced garlic
- 1 1/4 c. uncooked jasmine rice
- 2 1/4 c. veggie broth
- Salt and pepper to taste
- 1/2 lb. fresh asparagus, trimmed and cut into 2 inch pieces
- 1/2 c. cashew halves
First, you’ll cook the spaghetti pieces. Like I said above, Zach used whole wheat spaghetti which lended a great flavor to the rice and also was a pretty color in there too. Melt your butter on medium low, and then add the pasta pieces. Cook and stir a lot until lightly browned. Then stir in the onion and garlic and cook for about 2 minutes until tender. Next, stir in the rice and cook for 5 minutes. Then pour in the veggie broth. Season this with salt and pepper and bring to a boil. Then cover and cook for 20 minutes until your rice is tender and all the liquid is absorbed.
Now let’s get to that asparagus. Cut it into bite sized pieces and then place in a separate saucepan and cover with water. Bring this to a boil and cook until tender, but not firm. Just keep an eye on them.
Next add the drained asparagus and cashews to your rice mixture. Stir till combined, and you’re good to go! This one is a serious keeper. I will be making this one sometime for sure. Thanks again, Zach!