Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -

Ayurvedic Saffron and Asparagus Stew Reprinted with permission from Miraval - Life in Balance , an incredible Arizona desert resort and spa near Tucson.

  • 1 teaspoon ghee (I substituted olive oil)
  • 1/8 teaspoon saffron
  • 1/2 + 1/4 teaspoon ground cumin, divided
  • 1/2 teaspoon ground fenugreek seeds
  • 1/2 cup finely chopped leeks (wash carefully - white parts only)
  • 1/8 teaspoon asafetida
  • 1/2 cup dried yellow split peas (found at Whole Foods Market) or split mung dal
  • 3/4 cup brown basmati rice
  • 6-8 cups vegetable broth
  • 2-3 cups chopped fresh asparagus
  • 3 cups finely chopped kale leaves (no thick stems)
  • 1 teaspoon sea salt (omit if used canned veg broth or bouillon)

- Side Two- Cut Out Below -

Ayurvedic Saffron and Asparagus Stew (cont.)

Note: I suggest soaking the dried yellow peas in water overnight prior to adding to stew.

Directions: Heat a medium-large saucepan over medium heat. Add the ghee, saffron, cumin (1/2 tsp.), fenugreek, leek, and asafetida and cook until the leek has softened, about 2 minutes. (watch carefully as leeks can burn quickly) Add peas, rice, and veg stock. Cook until the peas are soft and rice is cooked, about 30 minutes. Then add the asparagus, kale, and cumin (1/4 tsp.), cooking an additional 5 minutes. Taste to determine if any salt is needed along with more cumin.

Serve with any whole grain bread, muffin, and fruit salad. Hearty enough for a main meal; small bowls are appropriate for a light lunch.

Makes 6 servings. I have made two huge batches of this stew in the past 3 months and am not tired of it at all. Enjoy something new!