Spelt Pilaw

Name: Spelt Pilaw
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Spelt; 2 Onions; 3 Garlic cloves; 200 g Carrots; 1 yellow pepper; 100 g Sweet peas; 2 Spring onions; 5 g fresh ginger; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 25 g Parmesan cheese; 125 g Double cream cream cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Spelt
2 Onions
3 Garlic cloves
200 g Carrots
1 yellow pepper
100 g Sweet peas
2 Spring onions
5 g fresh ginger
7-10 Tbsp Salt
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
25 g Parmesan cheese
125 g Double cream cream cheese
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Wash the spelt and soak in 1 litre of cold water overnight. Bring the spelt to the boil in the soaking water, cover and simmer for 20-25 minutes, remove from the heat, cover and leave to soak for 1 hour. In the meantime, peel and finely dice the onions. Peel garlic and press it through a garlic press. Clean and wash the vegetables. Cut carrots into slices, peppers and spring onion into rings. Wash, peel and finely grate ginger. Cook the carrots in boiling salted water for about 8 minutes, after 5 minutes add the mangetout and cook until done. Drain the carrots and sugar snap peas. Drain spelt as well. Heat the oil in a pan, fry the onions, garlic, spring onions and peppers, add the carrots, mangetouts and spelt, add the stock and simmer for about 10 minutes. In the meantime, grate Parmesan cheese coarsely. Stir cream cheese and ginger into the pilaf and season with salt and pepper. Sprinkle with parmesan and serve garnished with parsley
2
Scarf: Meyer Mayor
3
Coaster: Schwitzke