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Asparagus Cashew Pilaf

A favorite recipe of the Barton Dietary Services team, this recipe incorporates spring's seasonal asparagus into an easy-pleasing pilaf and features cashews for a textural crunch!

Asparagus Cashew Pilaf

Serves 6-8
Side dish

¼ cup of butter
2 ounces whole grain spaghetti, broken into 1 inch pieces
1 cup of minced onion
1 table spoon of minced garlic
1 1/4 cup rice
2 ¼ cups chicken or vegetable broth
Salt and black pepper to taste
1 pound of farm fresh asparagus, cut into ½ pieces
½ cup cashew halves or more

Melt the butter in a medium pot over medium-low heat. Increase the heat to medium and stir in the spaghetti, cooking until coated with the butter and lightly browned, about 3 minutes. Add the onion and garlic and cook for two more minutes, or until tender. Stir in the rice and cook for about 5 minutes. Pour in the broth and season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the rice is tender and the liquid has been absorbed. Meanwhile, steam the asparagus until bright green and crisp-tender (about 10 minutes in a steamer basket, or 3-5 minutes in a pan with a bit of boiling water). When the rice is finished, fluff with a fork, stir in the asparagus and cashews, and serve immediately. 

Source: Farm-Fresh and Fast