The spelt with sautéed celery and carrot is a dish suitable for the winter season. It cooks quickly (about 30 minutes) using naturally packaged and precooked spelt. This small cereal is rich in B vitamins and minerals including potassium and magnesium. It is also a very digestible food good to cook both in winter and summer, and it pairs well with both cooked and raw vegetables. It is very nutritious but low in fat. Therefore, recommended for those on a weight loss diet. The fibers it contains stimulate and help the intestine to eliminate waste. There are many benefits of this cereal that helps prevent certain diseases such as diabetes and cholesterol. However, spelt contains gluten and cannot be consumed by those intolerant as it could cause diarrhea and intestinal diseases.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 9 oz Spelt (Precooked)
- 3.5 oz Smoked bacon
- 4.2 cups Water
- 2 tbsp Tomato purée
- 1 oz Celery
- 2 Onions
- 2 Carrots
- 4 tsp Extra virgin olive oil
- to taste Curry (Powdered)
- oz Grana Padano (Grated)
Preparation
Bring the water to a boil and cook the precooked spelt for another 10/13 minutes or so.
Meanwhile, in a pan with extra virgin olive oil, sauté carrot, celery, onion, and diced bacon.
Add the tomato purée, a generous sprinkle of curry, half a glass of water, and cook for about ten minutes.
Drain the barley and mix it with the sautéed vegetable and smoked bacon seasoning, tossing in the pan.
Serve hot at the table. Add another drizzle of extra virgin olive oil over each plate or in the characteristic preheated terracotta bowl. Add grated Grana Padano if desired.
Spelt with Sautéed Vegetables
Tips for the spelt recipe with sautéed vegetables. Include this recipe in the weekly menu once or twice. Come peek on my social media pinterest instagram twitter facebook
