Saffron asparagus, spinach and wild rice bowl

Name: Saffron asparagus, spinach and wild rice bowl
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp white almond cream; ½ organic lemon; 100 g leaf spinach; 100 g peas; 100 g green asparagus; 1 garlic clove; 1 tbsp almond; 1 red onion; 1 sachet saffron or several saffron threads; salt and pepper to taste; 2 tbsp olive oil; 125 g wild rice mix

Even though I'm more than happy to spend all day in the kitchen, there are some occasions when I need to speed things up. At these times, quick bowls such as this one are ideal. The basis for this dish is a wild rice mix that is ready in 20 minutes. To this you add peas and seasonal asparagus in a creamy sauce, seasoned with my favourite spice, saffron. Finish it off with a little spinach and there you have it – the perfect 20-minute fix!

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

1 red onion, cut into strips

1 garlic clove, finely chopped

1 tbsp olive oil

100 g green asparagus, lower third peeled, cut into pieces approx. 1 cm long

1 dl water

1 sachet saffron or several saffron threads

100 g peas or frozen peas

1 tbsp white almond cream

salt and pepper to taste

100 g leaf spinach

1 tbsp olive oil

salt and pepper to taste

Rice & garnish

125 g wild rice mix

salted water, boiling

1 tbsp almond, chopped

½ organic lemon, cut into wedges

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How it's done

Vegetables

Sauté the onion and garlic in oil for 3-4 mins. Add the asparagus, cook for approx. 2 mins., pour in the water, add the saffron, peas and almond butter, season, cover and simmer for approx. 10 mins. Sauté the spinach separately in the oil, season.

Rice & garnish

Cook the rice in salted water according to the packet instructions, drain. Serve with the vegetables, sprinkle with the chopped almonds and garnish with the lemon.

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Saffron asparagus, spinach and wild rice bowl

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