Nutrition Facts
2 servings
2
Spelt Pilaf with Candied Vegetables and Creamy Cheese
A recipe for spelt with vegetables. Photo credit: [Source].
Ingredients
120 Emmer wheat
1 Red bell pepper
½ Zucchini
½ Eggplant
½ White onion
40 Arugula
75 Water
50 Olive oil
3 Pepper
Directions
1
For the grain: Peel and chop the onion. Sweat it in a tablespoon of olive oil. Add the grain, mix, and coat everything in olive oil.
2
Add 3/4 of boiling water, stir, and simmer for about 20 minutes.
3
When the water has evaporated, add the remaining water and continue cooking over low heat for another 15 minutes.
4
For the preparation of the vegetables: While the grains are cooking, wash all the vegetables. Slice the zucchini and dice the eggplant. Cut the bell pepper into small cubes.
5
Brown the slices of zucchini and eggplant in a pan with a little olive oil. Add a small pinch of pepper and set aside.
6
Sauté the diced peppers in the same pan for a few minutes. Add the diced eggplant to the pan with the spelt and then mix. Toast the pine nuts in a dry pan and set them aside.
7
Wash and dry the arugula. Cut the cheese into thin slices.
8
For the presentation: Roll slices of zucchini to make small rolls.
9
Place a layer of spelt grains with diced eggplant in a deep plate.
10
To finish, add the zucchini rolls, diced bell peppers, a few toasted pine nuts, nice slices of cheese, and finish with arugula leaves.
Ingredients
Ingredients
120 Emmer wheat
1 Red bell pepper
½ Zucchini
½ Eggplant
½ White onion
40 Arugula
75 Water
50 Olive oil
3 Pepper
Directions
Directions
1
For the grain: Peel and chop the onion. Sweat it in a tablespoon of olive oil. Add the grain, mix, and coat everything in olive oil.
2
Add 3/4 of boiling water, stir, and simmer for about 20 minutes.
3
When the water has evaporated, add the remaining water and continue cooking over low heat for another 15 minutes.
4
For the preparation of the vegetables: While the grains are cooking, wash all the vegetables. Slice the zucchini and dice the eggplant. Cut the bell pepper into small cubes.
5
Brown the slices of zucchini and eggplant in a pan with a little olive oil. Add a small pinch of pepper and set aside.
6
Sauté the diced peppers in the same pan for a few minutes. Add the diced eggplant to the pan with the spelt and then mix. Toast the pine nuts in a dry pan and set them aside.
7
Wash and dry the arugula. Cut the cheese into thin slices.
8
For the presentation: Roll slices of zucchini to make small rolls.
9
Place a layer of spelt grains with diced eggplant in a deep plate.
10
To finish, add the zucchini rolls, diced bell peppers, a few toasted pine nuts, nice slices of cheese, and finish with arugula leaves.
Notes
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EN