Green Spelt Risotto

Summary

Ingredients

• 200 g reen spelled, whole rains
• Basil, dried
• Thyme, dried
• Vegetable broth powder
• 2 large carrots
• 1 leek stick (s)
• 0.25 ¼ celeriac
• Seasoned Salt
• Vegetable oil
• some vegetable stock from the glass, or cream
• Parsley, fresh, chopped

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Instructions

1. Soak the green spelled covered with water overnight.
2. Bring the green spelled to the boil in the soaking water with the addition of vegetable stock powder and basil and thyme to taste and cook at a moderate temperature depending on the desired bite. For my taste, 30 minutes is right, just try it in between. Then drain the seeds in a sieve.
3. Finely grate or grate the carrots and celery with the vegetable slicer. Cut the leek into fine rings.
4. Heat a little vegetable oil in a wide saucepan, add the vegetables and steam until al dente at reduced heat. Possibly add a little vegetable stock or cream. Season the vegetables with herb salt. Mix in the cooked green spelled and sprinkle with finely chopped parsley.
5. A tomato sauce tastes good with it. I make this dish as an accompaniment to turkey steaks.