Summary

Ingredients

• 200 g wheat
• 500 ml vegetable stock
• 3 onion (s)
• 100 g parsley root (s)
• 100 g carrot (s)
• 100 g beans, reen
• 100 g leeks
• some sea salt
• 1 teaspoon, heaped coriander, ground
• 1 teaspoon, heaped pepper, freshly ground
• 2 sprigs marjoram, fresh
• 40 g Gouda, rated
• 2 tablespoon butter

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Instructions

1. Rinse the wheat cold and warm and soak in the vegetable stock overnight.
2. The next day, bring the wheat grains to the boil and continue to cook covered for about 1 hour over a low heat.
3. In the meantime, peel and finely chop the onions. Wash, clean and cut the vegetables. 15 to 20 minutes before the wheat is finished cooking, first add the parsley roots and carrots, then the beans and finally the leek and finish cooking the dish. As soon as the wheat kernels begin to burst, season with sea salt, coriander, pepper and the finely chopped marjoram. Remove the saucepan from the stove and mix in the cheese and butter.