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; 1 red onions; 1 garlic cloves; 100 g green asparagus; 100 g peas; 100 g leaf spinach; 1 tbsp almonds; ½ organic lemons; 2 tbsp olive oil; 125 g wild rice mix; 1 sachet saffron; salt and pepper to taste

main dish vegetable dishes Spring

Total: 25 min. | Active: 25 min.

vegan, lactose-free, gluten-free

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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!

Fanny Frey - fannythefoodie

Ingredients

for 2 person

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

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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