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    Home » Recipes » Side Dishes

    Easy Rice Pilaf with Asparagus & Cashews

    June 22, 2021 • Updated: February 6, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Fresh asparagus and toasty cashews combine to create a bright, fresh-tasting spring pilaf in this simple, easy one-pot side dish. (Adapted from a traditional Armenian recipe.)

    Overhead shot of round crock filled with rice, toasted cashews, and asparagus.
    Jump to:
    • Why You Will Love this Recipe
    • What Goes into this Recipe
    • How to Make this Recipe
    • FAQs & Expert Tips 
    • Related Recipes
    • Cashew Asparagus Pilaf

    Why You Will Love this Recipe

    This Cashew Asparagus Pilaf is an adaptation of an old Armenian recipe. (I have a close, familial connection with the Armenian community, and a great love for their fabulous traditional foods and recipes.) The cashews and lemon in this pilaf bring out the lovely, delicate sweetness of the asparagus, but with none of the weird aftertaste.

    The pilaf itself is satisfying and filling, and will stand in as a main course if you let it. (Throw in some leftover chicken and you've got a complete meal!)

    What Goes into this Recipe

    Not only is this pilaf recipe simple and easy to make, but the ingredient list is very adaptable. 

    cashew asparagus pilaf ingredients: chicken stock, cashews, onions, spaghetti noodles, rice, asparagus, lemon, butter.

    Ingredient Notes & Substitutions

    ★ Asparagus: While asparagus is the focus of this pilaf recipe, there's no reason you can't change things up! Try green beans, snap peas, or broccoli!

    ★ Cashews: Cashews are one of the anchor ingredients in this recipe, but you can definitely sub in other nuts. (Almonds are always a good option.) Stick with roasted, unsalted varieties for best results. 

    ★ Onions: Red, white, or yellow onions all work well in this pilaf. I prefer to use a sweet onion to encourage those sweet undertone flavors in the final product. Red onions will make your final pilaf appear a bit darker in color. 

    ★ Spaghetti: We use thin spaghetti for this recipe. Regular spaghetti, angel hair, or even orzo will work; however, you may need to adjust the sautéing and simmering times. 

    ★ Rice: We've made this successfully with jasmine rice, basmati rice, and long grain brown basmati. The cooking times shown in the recipe below are calibrated for using basmati rice, which is our favorite version. 

    ★ Butter: We use salted butter for this recipe. If you used unsalted butter, you may need to adjust the seasonings accordingly.

    ★ Lemon: If you don't have a fresh lemon, you can use bottled lemon juice. If you don't have any lemon zest, double the amount of lemon juice. 

    ★ Chicken Stock: You can make this recipe vegetarian by simply subbing in vegetable stock for the chicken stock. 

    How to Make this Recipe

    This pilaf is very simple to make, and can be on the table in about 45 minutes, most of which is hands-off time.

    Melt 2 tablespoons of the butter in a large, heavy skillet over medium-low heat. When the butter is bubbly, add the cut-up asparagus pieces. we like to leave a couple of stalks whole, turning them occasionally as I'm sautéing the asparagus pieces. We use these for garnishing when the pilaf is served. 

    Stir the asparagus in the hot butter for two minutes, and then add the coarsely chopped cashews. Continue to cook, stirring very frequently, for four more minutes.

    cashews and cut asparagus in large enameled skillet.

    Reduce heat to low, cover the skillet, and allow the cashews and asparagus to cook, stirring once or twice. Continue to cook for four more minutes, or until the cashews are toasted and the asparagus is done to your liking.

    We like our asparagus just past al dente; tender, and just barely done. If you like you asparagus more done, which is to say softer, wait an extra minute or two before adding the cashews.

    When the asparagus and cashew mixture is done, remove mixture from heat, transfer to a medium bowl, and set aside.


    In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the broken spaghetti pieces and stir, sautéing until it is just beginning to toast. When the spaghetti pieces are just beginning to brown, add the chopped onion.

    Sauté the spaghetti and onion together for 2 minutes, and then add the rice and garlic and sauté another 2 minutes.

    rice and vermicelli in skillet, toasting in butter.

    When the spaghetti-rice mixture is toasty, pour in the chicken broth and add the lemon zest.

    chicken stock added to large enamel skillet, with wooden spoon in mixture.

    Stir and bring the mixture a simmer over medium heat, then cover it, reduce the heat, and simmer for about 25-30 minutes. Uncover and stir the mixture occasionally, then put the cover back on and let it continue to cook. 

    Keep a careful eye on the pilaf, especially in the last ten minutes of cooking. Check and add liquid as needed toward the end of cooking time. You may need to add additional liquid, depending on the specific spaghetti and rice. Taste the rice to make sure it is done to your liking before proceeding. 

    Stir the cooked asparagus and cashew mixture back into the pilaf. 

    Cashew and asparagus mixture added to rice mix in skillet, but not yet mixed together.

    The final step is to sprinkle to pilaf with lemon juice, and it's ready to serve! Garnish with lemon slices and whole cooked asparagus stalks and serve warm.

    FAQs & Expert Tips 

    How do you pick asparagus?

    For this recipe, you want to look for thin, fresh asparagus stalks. Fresh asparagus should be bright green in color, with slight fading to white at the cut end of the stalk. If asparagus seems faded or dull, it had passed its sell-by date.

    Asparagus should stand up straight, and be firm and smooth to the tough. Do not choose limp or wilted stalks. The tips of the asparagus should be tight; closed and compact. If the leaves are soft or spreading away from the stalk, keep looking.

    Asparagus comes in a variety of sizes, ranging from very thin to jumbo. Generally, the thinner the stalk, the more tender the asparagus will be. Thicker stalks can be chewy, stringy, and have an unpleasant, woody texture.

    For this recipe, we prefer to use the thinnest stalks we can find. That said, you may prefer making the pilaf with a bigger stalk, especially if you are a big asparagus lover. The important thing is to select stalks that are uniform in length and thickness, as this makes preparation easier and will result in more consistent cooking.

    How do you store fresh asparagus?

    Store fresh asparagus as you would fresh cut flowers: trim the bottoms and stand the stalks in a glass with a couple inches of water. Put the glass in the fridge, and make sure the water in the glass does not dry up. Asparagus will stay fresh this way for about 4-5 days. 

    What goes good with rice pilaf?

    Because it is light, pilaf makes a great side dish almost any main dish. It goes well with fish and chicken because it doesn't overpower the flavors of the more delicate proteins. It also goes well with heavier main dishes like beef, providing a contrasting, lighter component to the meal.

    This asparagus rice pilaf goes particularly well with grilled salmon, lemon chicken, and Korean-style Pan-fried fish.

    Overhead of rice pilaf in crock, with crock lid in upper left.

    Related Recipes

    • Armenian-style Eggplant & Carrot Salad
    • Armenian Lentil Stew
    • Cheesy Vegetable Orzo
    • Cranberry Orange Pearl Couscous

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    5 from 2 votes

    Cashew Asparagus Pilaf

    Fresh asparagus and toasty cashews combine to create a bright, fresh-tasting spring pilaf in this simple, easy one-pot side dish. (Adapted from a traditional Armenian recipe.)
    Print Pin Add to Shopping List Go to Shopping List
    Course: Side Dish, Vegan
    Cuisine: American, Armenian
    Diet: Vegetarian
    Prep Time:15 minutes
    Cook Time:30 minutes
    Total Time:45 minutes
    Servings: 10 servings
    Calories: 210kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Enameled Cast Iron Skillet

    Ingredients

    US Customary - Metric
    • 4 tablespoons salted butter divided
    • ½ pound fresh asparagus trimmed and cut into 1 – 2-inch pieces
    • 1 cup roasted unsalted cashews coarsely chopped
    • 2 oz thin spaghetti uncooked, broken into 1-inch pieces
    • 1 cups uncooked basmati rice
    • ¼ cup chopped onion
    • ½ teaspoon minced garlic
    • 3 cups chicken broth
    • Salt and pepper to taste
    • Juice and zest of ½ lemon

    Instructions

    • Melt 2 tablespoons of the butter in a large, heavy skillet over medium-low heat.
      When the butter is bubbly, add the cut-up asparagus pieces.
    • Stir the asparagus in the hot butter for two minutes, and then add the coarsely chopped cashews. 
      Continue to cook, stirring very frequently, for four more minutes.
    • Reduce heat to low, cover the skillet, and allow the cashews and asparagus to cook, stirring once or twice.
      Continue to cook for four more minutes, or until the cashews are toasted and the asparagus is done to your liking.
    • When the asparagus and cashew mixture is done, turn off the burner and remove the mixture to a medium bowl and set aside.
    • In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
      Add the broken spaghetti pieces and stir, sautéing until it is just beginning to toast.
    • When the spaghetti pieces are just beginning to brown, add the chopped onion.
    • Sauté the spaghetti and onion together for 2 minutes, and then add the rice and garlic and sauté another 2 minutes.
    • When the spaghetti-rice mixture is toasty, pour in the chicken broth and add the lemon zest.
      Stir and bring the mixture a simmer over medium heat, then cover it, reduce the heat, and simmer for about 25-30 minutes.
      Uncover and stir the mixture occasionally, then put the cover back on and let it continue to cook. 
      Keep a careful eye on the pilaf, especially in the last ten minutes of cooking. Check and add liquid as needed toward the end of cooking time. You may need to add additional liquid, depending on the specific spaghetti and rice.
      Taste the rice to make sure it is done to your liking before proceeding. 
    • The final step is to sprinkle to pilaf with lemon juice, and it’s ready to serve!
      Garnish with lemon slices and whole cooked asparagus stalks and serve warm.

    Notes

    Tips for Picking Out Asparagus:
    Fresh asparagus should be bright green in color, with slight fading to white at the cut end of the stalk. If asparagus seems faded or dull, it had passed its sell-by date.
    Asparagus should stand up straight, and be firm and smooth to the tough. Do not choose limp or wilted stalks. The tips of the asparagus should be tight; closed and compact. If the leaves are soft or spreading away from the stalk, keep looking.
    For this recipe, use the thinnest stalks you can find. 
     

    Nutrition

    Serving: 1serving | Calories: 210kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 301mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    Recipe Updated June 22, 2021 (Originally published September 5, 2013)

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Sara says

      October 06, 2013 at 11:47 am

      Thisl ooks great! And I love asparagus, simply baked in some olive oil with garlic and sometimes a sprinkle of lemon juice.

      Reply
      • Renée ♥ says

        October 06, 2013 at 9:06 pm

        Thanks! I really like what lemon does for it - it may sound counter-intuitive, but for me, it takes away the bitter taste I usually experience when I eat asparagus.

        Reply
    2. deerly beloved bakery says

      September 17, 2013 at 2:09 am

      5 stars
      I love asparagus so much and Cashews! Such a lovely blog! Happy Vegan mofo!
      Love Kayleigh X

      http://www.deerlybelovedbakery.blogspot.com
      http://www.facebook.com/deerlybelovedbakery

      Reply
    3. tofu mom says

      September 08, 2013 at 11:52 pm

      5 stars
      I'm SO GLAD YOU'RE BLOGGING FOR MOFO!!!

      And while I'm usually just a Mofo "lurker" with so many blogs to read, I love the looks of this recipe so just HAd to comment -

      YUM!

      Reply
      • Renée ♥ says

        September 09, 2013 at 9:24 am

        Thanks, Marti! I've been doing a little MoFo lurking over at your blog too 🙂

        Reply
    4. Randi (laughfrodisiac) says

      September 05, 2013 at 6:00 pm

      Your blog is TOO CUTE! I'm adding it to my list. That pilaf looks really good and I'm kind of squeeing that my typing is coming up in cursive, hahaha. My boyfriend is an omnivore, so I'm looking forward to hearing your words of wisdom.

      Reply
    5. dropscone says

      September 05, 2013 at 4:37 pm

      Good for you for keeping on trying asparagus! Took me a while too, I really like it on pizza now though.

      Reply

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