Saffron asparagus, spinach and wild rice bowl


Total time: 25m
Preparation Time: 25m

Servings
For 2 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 491 Kcal, 14g Protein, 59g Carbohydrates, 21g Fat


Ingredients

  • Vegetables
  • 1 garlic clove, finely chopped
  • 1 red onions, sliced
  • 1 dl water
  • 100 g green asparagus, lower third peeled, cut into pieces approx. 1 cm long
  • 1 tbsp olive oil
  • 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
  • Rice & garnish
  • salted water, boiling
  • 125 g wild rice mix
  • 1 tbsp almonds, chopped
  • 0.5 organic lemon, cut into wedges

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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