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Saffron asparagus, spinach and wild rice bowl
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 491
  • Fat about 21g
  • Carbohydrates about 59g
  • Protein about 14g
This is needed
This is needed for 2 people
Vegetables
  • 1 garlic clove, finely chopped
  • 1 red onion, 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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And that's how it's done
And that's 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.