Armenian Cashew Rice Pilaf

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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 See original at

Armenian rice 2.jpg


· 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


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

A nice touch is to accompany recipe with Armenian/Persian pickles or tourshi. Recipe for tourshi is at

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1 Comment

This recipe was simple and delicious. It got me stated on an asparagus kick that I haven't been quite able to get off of.

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This page contains a single entry by Alakananda Ma published on March 9, 2010 6:48 PM.

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