Enjoy the flavors of spring with this delightful asparagus cashew rice pilaf recipe. Tender asparagus spears, crunchy cashews, and fluffy rice are cooked together with flavorful spices and a touch of lemon juice. This versatile dish can be enjoyed as a satisfying vegetarian main course or as a side dish for grilled meats. It's easy to make and packed with wholesome ingredients that will leave you feeling nourished and satisfied. Add this recipe to your repertoire and savor the taste of seasonal produce.
Ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup cashews, roughly chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the cumin, turmeric, and paprika to the pan, and stir well to coat the onions and garlic with the spices.
- Add the basmati rice to the pan, and stir for a minute to toast the rice and enhance its flavor.
- Pour in the vegetable broth and lemon juice, and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
- Meanwhile, in a separate skillet, heat a little olive oil over medium heat. Add the asparagus pieces and sauté for about 5 minutes or until they are bright green and tender-crisp.
- Once the rice is cooked, fluff it with a fork and gently stir in the sautéed asparagus and chopped cashews. Adjust the seasoning if needed.
- Serve the asparagus cashew rice pilaf as a main dish or as a side with grilled meats. Enjoy!
