A recipe for spelt with vegetables. Photo credit: [Source].
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.
Add 3/4 of boiling water, stir, and simmer for about 20 minutes.
When the water has evaporated, add the remaining water and continue cooking over low heat for another 15 minutes.
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.
Brown the slices of zucchini and eggplant in a pan with a little olive oil. Add a small pinch of pepper and set aside.
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.
Wash and dry the arugula. Cut the cheese into thin slices.
For the presentation: Roll slices of zucchini to make small rolls.
Place a layer of spelt grains with diced eggplant in a deep plate.
To finish, add the zucchini rolls, diced bell peppers, a few toasted pine nuts, nice slices of cheese, and finish with arugula leaves.
0 servings
2
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