Here is a gluten free recipe that is ideal for spring. Good for vata and pitta, this traditional recipe also enhances the proportion of resistant starch (RS) in the rice, benefiting blood sugar control and feeding your microbiome. Asparagus is said to enhance milk production for nursing mothers and is a good source of folate for pregnant and nursing mothers.
¼ cup ghee (Learn How to Make Ghee)
2 ounces uncooked rice spaghetti, broken
½ teaspoon minced garlic
1 ¼ cups uncooked basmati 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
Melt ghee in a medium saucepan over medium-low heat.
Increase heat to medium, and stir in spaghetti, cooking until coated with the melted ghee and lightly browned.
Stir garlic into the saucepan, and cook about 2 minutes, until tender.
Stir in basmati 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.
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.
Gently fold in the cashew halves and serve warm.
A nice touch is to accompany recipe with Armenian/Persian pickles or tourshi. Recipe for tourshi here.
Note: Recipe adapted from http://allrecipes.com/recipe/asparagus-cashew-rice-pilaf/
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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