Asparagus Cashew Rice Pilaf Recipe

Recipe By Slurrp

Asparagus Cashew Rice Pilaf is a flavorful and nutritious dish that combines the earthy taste of asparagus with the crunchiness of cashews. This pilaf is made with fragrant basmati rice cooked in vegetable broth and seasoned with garlic, onion, and spices. The tender asparagus and toasted cashews add a delightful texture and taste to the dish. It can be served as a side dish or a main course and pairs well with grilled chicken or fish. This recipe is easy to make and perfect for a quick and healthy meal.

4.9
12 Rating -
Rate
Vegdiet
50minstotal
25minsPrep
25minsCook
50m.total
25m.Prep
25m.Cook
Asparagus Cashew Rice Pilaf
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ingredients serve

Ingredients for Asparagus Cashew Rice Pilaf Recipe

  • 0.13 cup Basmati Rice
  • 1/4 cup Vegetable Broth
  • 0.13 bunch Asparagus
  • 0.06 cup Cashews, Toasted
  • 0.13 Small Onion, Chopped
  • 1/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Asparagus Cashew Rice Pilaf Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat oil over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
  • STEP 2.Add basmati rice to the skillet and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Pour vegetable broth into the skillet and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
  • STEP 4.Meanwhile, steam the asparagus until crisp-tender. Cut the asparagus into bite-sized pieces.
  • STEP 5.Once the rice is cooked, fluff it with a fork and add the steamed asparagus and toasted cashews. Stir gently to combine.
  • STEP 6.Season with salt, pepper, and any additional spices or herbs of your choice. Serve hot as a side dish or a main course.

Cooking Tips

  • Toasting the cashews before adding them to the pilaf enhances their flavor and crunchiness.
  • You can add other vegetables like peas or bell peppers to the pilaf for added color and nutrition.
  • For a richer flavor, you can cook the rice in vegetable or chicken broth instead of water.

Storage and Serving

  • Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pilaf in a microwave or on the stovetop with a splash of water to prevent it from drying out.
  • Serve the pilaf as a side dish with grilled chicken or fish, or enjoy it as a vegetarian main course.
Nutrition
value
173
calories per serving
2 g Fat12 g Protein25 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    12g
  • Carbs
    25g
  • Fiber
    2g

MacroNutrients

  • Carbs
    25g
  • Protein
    12g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    2mg
  • Vitamin A
    38mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    110mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp