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.