Armenian Cashew Rice Pilaf

Asparagus cashew rice pilaf (Armenian)

Gluten free, vegetarian. Vata, pitta, anna,  rasa, sthanya. Asparagus is said to enhance milk production for nursing mothers and is a good source of folate for pregnant and nursing mothers.

We adapted this recipe from the website allrecipes.com. See original at http://allrecipes.asia/recipe/635/asparagus-cashew-rice-pilaf.aspx

Ingredients

·        ¼ cup butter

·        2 ounces uncooked rice spaghetti, broken 

·        ½ teaspoon minced garlic

·        1 ¼ cups uncooked jasmine rice

·        2 ¼ cups vegetable broth

·        salt and pepper to taste

·        ½ pound fresh asparagus, trimmed and cut into 2 inch pieces

·        ½ cup cashew halves, fried in ghee 

DIRECTIONS

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  garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5

minutes. Pour in 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.

3.      Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until

tender but firm.

·        Mix asparagus  into the rice mixture, and serve warm

·        Offer cashew halves on the side as a garnish

I would have enjoyed this recipe more if accompanied by Armenian/Persian pickles or tourshi. Recipe for tourshi is at http://shahrzaad.wordpress.com/2008/11/25/iranian-recipe-torshipickle/