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Anaheim Potato and Asparagus Wild Rice Quinoa Stew

This unique Anaheim Potato and Asparagus Wild Rice Stew is wholesome and packed with powerful plant ingredients. It’s a perfect organic vegan dish for any sick, cold, and rainy days. There are undeniable health benefits associated with raw foods. There are essential nutrients often lost in the process of cooking. For optimal health set aside some extra raw ingredients (chopped/diced) and add them on top of your stew just before serving. Don’t forget to top with avocado and hemp seeds for extra nutritional deliciousness!

VAnaheim Potato and Asparagus Wild Rice Quinoa Stew

Anaheim Potato and Asparagus Wild Rice Quinoa Stew

Yield: 4
prep time: 20 M cook time: 1 H 10 M total time: 1 H 30 M


  • 2 cups vegetable stock
  • 1 cup water
  • 1 cup white wine (or addition cup of water)
  • 1 cup wild rice
  • 1 cup quinoa
  • 1 potato, cubed
  • 4-6 mushrooms, chopped
  • 1 white onion, diced
  • 4 anaheim peppers, sliced
  • 1 bundle asparagus
  • 5 green onions, chopped
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp raw ginger, minced
  • 1 tbsp each rosemary, thyme, & basil
  • 1 tsp of each: black pepper, sage, garlic powder, and himalayan salt
  • 1/2 tsp of each: cumin, annatto, coriander, ground fennel, and turmeric
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 5-6 strands of saffron
  • 2 eucalyptus leaves (optional)


Anaheim Potato and Asparagus Wild Rice Quinoa Stew

  1. In a large pot, add all ingredients (omitting asparagus) and bring to boil.
  2. Reduce heat to a simmer, cover, and cook for 1-hour stirring occasionally.
  3. While the soup is cooking, rinse rice and quinoa in a fine-mesh strainer thoroughly.
  4. In a saucepan, and water, rice, and quinoa and bring to a boil. Then reduce heat to simmer for 45 minutes. Set aside to cool.
  5. Lightly steam broccoli for about 5 minutes.
  6. Either serve rice and quinoa mixture as a side or mix into soup. Then top with asparagus and herbs for a hearty, healthy meal.
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