Preparation time: 10 minutes

Cooking time: 30 minutes

Quantity: 2 servings


For the fragrant rice:

  • 60g uncooked brown rice (about 200g cooked brown rice)
  • Zest of half a lemon
  • 1 tbsp. chopped fresh chervil
  • 4 pitted black olives
  • 50 g non-dairy yogurt
  • 1 tbsp. lemon juice
  • 1 tsp. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • Salt and pepper

For the asparagus:

  • 8 green asparagus stalks
  • 1 tbsp. olive oil
  • Salt and pepper

For the burrito:


Prepare the fragrant rice:

  1. Rinse the rice and place it in a saucepan with twice its volume of water. Bring to a boil, then reduce the heat to medium, cover and cook the rice until the water is almost completely absorbed, about 30 minutes.
  2. Drain and place the cooked rice in a bowl. Add lemon zest, chopped chervil, finely chopped black olives, non-dairy yogurt, lemon juice, olive oil, garlic powder, cumin, salt and pepper. Mix to coat. Set aside.

Prepare the asparagus:

  1. Rinse the asparagus and trim the woody ends. If necessary, peel the stalks.
  2. Cook the asparagus in a pot of boiling salted water for 4 minutes. Then drain and plunge them into a pot of cold water to stop the cooking and set their beautiful green color.
  3. In a hot frying pan, fry the asparagus with the olive oil over high heat for 1 to 2 minutes, to lightly toast them. Season with pepper and salt.


  1. Brown the HARi&CO Red Bean Patties in a dry pan.
  2. Assemble the burritos. Lay a tortilla flat on a cutting board. Pile the baby spinach and the fragrant rice mixture in the center of the tortilla. Add 4 green asparagus spears in a row and a HARi&CO red bean patty cut into slices. Fold the edges of the tortilla tightly over the filling to form a compact burrito. Cut the burrito in half to serve immediately or wrap it in a sheet of parchment paper for later.

Recipe by Alice Pagès

Enjoy your meal!

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