Spelt with feather cabbage pesto

It doesn't always have to be risotto. Spelt with feather cabbage pesto and beetroot pieces brings variety to the table and is excellent for the cold season. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

200 g of spelt

2 red onions

cooking oil

2 tablespoons of white balsamic vinegar

6 dl of vegetable broth

200 g of feather cabbage

salt

1 tablespoon of lemon juice

1 dl of olive oil

30 g of pine nuts

1 clove of garlic

pepper

100 g of raw beets

2 tablespoons of crème fraîche

30 g of grated Parmesan cheese

Freind's kitchen recipes, Belgian endive salad.

How to proceed

Preparation:

ca. 30 minutes

Soaking all night

Simmer:

ca. 40 minutes

Total time:

13 h 10 min

Soak the spelt in plenty of cold water the day before.

The next day, throw away the soaking water. Finely chop the onions and fry them in oil for approx. 2 minutes. Add the spelt and fry briefly. Deglaze with the balsamic vinegar and add the broth. Simmer the spelt over low heat for approx. 40 minutes. If necessary, add a little broth to taste.

Meanwhile, for the pesto, cut the cabbage into coarse pieces and season with salt and lemon juice. Knead them once, then blend the leaves with the oil, pine nuts and garlic until you get a fine paste. Season with salt and pepper. Cut the beets into strips.

Incorporate the crème fraîche and the parmesan spelt. Season with salt and pepper. Garnish the spelt with the beetroot strips and the cabbage pesto. You may be interested to read savoury vegetable cake recipe/ about golden milk ayurvedic drink Blogpost.