Asparagus Cashew Rice Pilaf - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Make this simple pilaf in spring when asparagus is at its freshest for a delightful side that pairs well with many entrees.


  • ¼ cup unsalted butter
  • 2 oz. spaghetti, broken
  • ¼ cup minced onion
  • ½ tsp. minced garlic
  • 1¼ cups jasmine rice
  • 2¼ cups low sodium vegetable broth
  • pepper, to taste
  • ½ lb. asparagus, trimmed and cut into 2" pieces
  • ½ cup unsalted cashew halves


  1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
  2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
  3. Add jasmine rice and cook about 5 minutes.
  4. Pour in low sodium vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender, and liquid has been absorbed.
  5. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil and cook until tender but firm.
  6. Mix asparagus and cashew halves into the rice mixture and serve warm.
Nutritional analysis per serving: Calories 245; Total Fat 10g (13% Daily Value); Saturated Fat 4.5g (23% DV); Trans Fat 0g; Cholesterol 15mg (5% DV); Sodium 40mg (2% DV); Total Carbohydrate 34g (12% DV); Dietary Fiber 2g (7% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 2% DV; Iron 10% DV; Potassium 4% DV; Copper 35% DV; Manganese 20% DV; Pantothenate 20% DV.
Recipe by Guiding Stars at
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