Savory Ebly Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tender wheat (Ebly)
- 500 g veetables, mixed, e.. zucchini, peppers, onions, black olives, mushrooms, etc.
- 1 clove garlic
- Vegetable broth
- Herbs, mixed, e.g. parsley, thyme, oregano, etc.
- salt and pepper
- Paprika powder
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- First cook the Ebly or spelled in a little vegetable stock according to the instructions on the package.
- Meanwhile, cut the vegetables into bite-sized pieces.
- Sauté the vegetables in a pan until they are firm to the bite, nice and dry and lightly browned. Season with the spices and herbs. Then add the grain and sear it again so that the grains are also a little browned.
- Tip:
- It is faster with mixed frozen vegetables and herbs.
- You can replace the Ebly with rice.
- Variants:
- - With curry and without the peppers, the addition of Asian vegetables (sprouts, carrots, cabbage, shiitake and mu-err mushrooms) turns it into a Far Eastern pan.
- - Corn, kidney beans, onions, jalapenos and tomatoes, seasoned with tomato paste and lots of chilli make a Tex-Mex pan.
- - With everything that is in the house, it is very easy to use leftovers.
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