Saffron asparagus, spinach and wild rice bowl

Saffron asparagus, spinach and wild rice bowl

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 491 kcal
, Fat: 21 g
, Carbohydrate: 59 g
, Protein: 14 g

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!


2 people


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


1 red onion, sliced
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 almonds, chopped
½ organic lemon, cut into wedges
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How it's done

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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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