01/03/2024
Green spelt with fresh mushrooms
Ingredients
- 200 g green spelt
- approx. 150 g fresh mushrooms or porcini
- 1 bunch of greens
- 1 onion
- butter
- 150 g crème fraîche
- 1.5 l vegetable stock
- 1-2 tsp sea salt
- freshly ground pepper
- 1 bunch parsley
- 50 g hazelnuts
Preparation
Leave the green spelt to soak overnight in the boiled vegetable stock, then bring to the boil with the cleaned greens and add the mushrooms after approx. 15 mins, cook for a further 5 mins. Leave to swell, stir in the crème fraîche with the chopped parsley, season with salt and pepper, sprinkle with the coarsely chopped dry browned hazelnuts before serving.
Note for allergy sufferers: Allergy sufferers please only use roasted hazelnuts - these are well tolerated in most cases!!!
(from: Cookbook by Irmtraut Volkmann for the book "Ökosystem Mensch - Gesundheit ist möglich", VBN-Verlag 2009)