Asparagus Cashew Rice Pilaf

Ingredients and Weight:

• Jasmine rice: 2 cups (500g)
• Chicken broth: 4 cups (946ml)
• Unsalted butter: 1/4 cup (56g)
• Olive oil: 2 tablespoons (30ml)
• Yellow onion, chopped: 1 large (340g)
• Garlic, minced: 4 cloves (12g)
• Asparagus, trimmed and cut into 2-inch pieces: 1 pound (453g)
• Cashews, unsalted and roasted: 1/2 cup (50g)
• Lemon, zested and juiced: 1 (150g)
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

Easy (Level 1)

Preparation Method Steps:

1. Rinse the rice under cold water until the water runs clear.
2. In a large saucepan over medium heat, melt the butter with the olive oil.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the rice and cook for 1 minute until toasted.
5. Add the chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the liquid is absorbed and the rice is tender.
6. While the rice is cooking, blanch the asparagus in boiling water for 2-3 minutes, or until tender-crisp. Remove with a slotted spoon and set aside.
7. Once the rice is done, fluff it with a fork.
8. Stir in the asparagus, cashews, lemon zest, and lemon juice. Serve immediately.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 35g
• Protein: 10g
• Fiber: 2g

Dish Characteristics:

• Savory and flavorful
• Fluffy rice with tender-crisp asparagus
• Toasted cashews and tangy lemon
• Perfect for a side dish or main course

User Comments:

• "This pilaf is absolutely delicious! The flavors are so well-balanced and the rice is perfectly cooked."
• "I love the addition of asparagus and cashews. It gives the dish a nice crunch."
• "This is a great recipe for a quick and easy side dish. I will definitely be making it again."

Special Precautions and Tips:

• Use unsalted butter to control the saltiness of the dish.
• If you don't have chicken broth, you can use vegetable broth instead.
• If you don't have roasted cashews, you can toast raw cashews in a skillet over medium heat until fragrant.
• Serve the pilaf with grilled or roasted chicken for a complete meal.